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Cocoa has a unique and delicious aroma used in many foods. It is best known for making chocolate from cocoa mass, cocoa butter, and sugar. The type of cocoa bean and drying process influence the final color and flavor of cocoa powder, which can vary from light yellow-orange to dark reddish brown. The document describes the raw materials and products derived from cocoa, including cascara, cocoa butter, paste, chocolate, drinks, butter, liqueur and flour.

Author

mayra alejandra sinisterra suarez

Language

EN