Chocolate, Tempered
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Chocolate & Confectionery
Chocolate, Tree to Bar
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Chocolate, Two Ingredient
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Chocolate, Unrefined
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Chocolate, Virgin
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Chocolate, White
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Chocolatier
Chocolatiers are artisans who melt and temper chocolate couverture to re-form it into a bar, a bonbon, a confection, a truffle or another chocolate product. View Entry
Cocoa Butter
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Conche
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Conching
The final flavor development step in the chocolate-making process. Heat, motion (shear), aeration, and time are combined during conching to produce the finished flavor and View Entry