Making Chocolate from Scratch

Date
2009-01
Authors
Bittenbender, H.C. 'Skip'
Kling, Erik
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University of Hawaii
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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.
Description
Keywords
Theobroma cacao, chocolate, chocolate liquor
Citation
Bittenbender HC, Kling E. 2009. Making chocolate from scratch. Honolulu (HI): University of Hawaii. 5 p. (Food Safety and Technology; FST-33).
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5 pages
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