captaincfox

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. Blogger YouTube WordPress Gravatar Tumblr Diigo Google Drive Weebly Toodledo Pearltrees Nimbus Giphy Evernote Trello Instapaper Bitly Pinterest Box Dropbox IFTTT