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Do these soften at place temperature? I'm hoping to find a recipe that makes chocolate which might be introduced to space temperature devoid of dropping its condition. Thanks!
These beans are meticulously floor in various stages to get the highest standard of fineness. At the base lies a cocoa bean blend of mostly West African cocoa beans for just a reliable cocoa entire body, topped off with beans from Asia and Latin The united states to produce the best notes and finer flavors.
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