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2.4 Grinding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Key words: chocolate conche, cocoa beans, flow properties, grinding, liquefying.
Grinding cocoa
the cotyledons and must be released by grinding to break up the cells and produce
It is normally best to grind it finer
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