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Title: Making Chocolate from Scratch 
Author: Bittenbender, H.C. 'Skip'; Kling, Erik
Date: 2009-01
Publisher: University of Hawaii
Citation: Bittenbender HC, Kling E. 2009. Making chocolate from scratch. Honolulu (HI): University of Hawaii. 5 p. (Food Safety and Technology; FST-33).
Abstract: The publication provides the small-scale cacao grower or hobbyist with a method to transform raw cacao seeds into chocolate using as few as half a dozen pods. A thermometer, a storage unit that can maintain a temperature of 95F, and a juicer/grinder machine are needed.
Series/Report No.: 33
Food Safety and Technology
Pages/Duration: 5 pages
Keywords: Theobroma cacao, chocolate, chocolate liquor

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