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The Truth About RAW Cacao
A honest explanation of mislabelling in the US/EU Raw Cacao market and a discussion of the breakthrough new system Big Tree Farms has created to produce a truly cold-processed Cacao Butter and Cacao Powder
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Comment by ChocoMuseo on January 27, 2011 at 4:40pm -
Do you roast your cacao? If yes (under 40 C?) how can you control your roasting temperature? Because fermentation is useful to create aroma only when you roast your cacao beans isn't it?
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