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Chocolate: The Definitive Guide

By Sara Jayne Stanes

Published 1999

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The dough is refined through 5 revolving steel rollers which reduces all the solid particles to 20 microns or less for top quality chocolate. That the more minuscule the particle the better the mouthfeel of the chocolate. Your tongue should only anticipate and recognise chocolate as a smooth, silky experience - an exceedingly desirable distinction.
The mixture which comes off the top of the fifth roller is in powder or flake form.

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