4.3 Concept Review Chocolate and Cocoa

  1. What is the fat content of cocoa? Of chocolate?

 

 

 

  1. How does Dutch-process cocoa differ from natural-process cocoa?

 

 

 

  1. Why should cocoa and chocolate reach the boiling point in beverage preparation?

 

 

 

  1. How should chocolate be stored?

 

 

 

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