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Published 2014
Also known as cocoa paste, this is produced from cacao beans that have been fermented, dried, roasted and separated from their skins. It is used to make chocolate liquor, as well as in baking to produce an intense chocolate flavor. Available from Chefβs Warehouse in Sydney: chefswarehouse.com.au or specialty food retailers and professional pastry suppliers.
Β© 2014 Christine Manfield. All rights reserved.
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