was applied to crushed cacao nib with high speed and high temperature as well, to make cacao nib turns black or brown viscous called cacao liquor, cocoa, cacao paste, which is fat (cocoa butter) is composed of approximately 53-55 percent cacao liquor.Therefore used to compress a rectangular block of bars for use in industry, bakery and cooking certain foods. As well as being used as a major raw material for the production of chocolate for this topic.
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