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The process of making this spread begins with the extraction of cocoa powder from the cocoa bean. These cocoa beans are harvested from cocoa trees and are left to dry for about ten days before being shipped for processing. Typically, cocoa beans contain approximately 50 percent of cocoa butter; therefore, they must be roasted to reduce the cocoa bean into a liquid form. This step is not sufficient for turning cocoa bean into a chocolate paste because it solidifies at room temperature and would not be spreadable. After the initial roast, the

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