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The goodness of raw chocolate - Kathy Kordalis

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Title
The goodness of raw chocolate
Author
Kathy Kordalis
format
Hardback
Publisher
Kyle Books
Language
English
UK Publication Date
20170223

Description

Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate.

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