The Chocolate Life

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I'm starting a small process using cocoa beans to introduce cocoa powder to the local market, I had a feedback from Clay Gordon that butter can be produced from lower grades of beans without even roasting just extruding then deodorizing, higher grades of beans are roasted to yield flavored cocoa powder, I do not have good demand for the butter and I need only the raw cocoa powder, is it possible to have only powder from beans without extracting fats (butter).

Many thanks for your help

 

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