Label
All
0
Clear all filters
Appears in

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The term used to describe products resulting from cacao agriculture after the fermentation of beans (e.g., cocoa beans, cocoa butter, and cocoa powder). Also a legally allowable name for cocoa powder.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title