Intercambio mexicano de comercio s.a. De offers a wide range of products which includes cocoa subproducts. Feature: it is obtained by fusion of cocoa butter. After roasting, cracking and de-shelling the beans, they are grinded into a thick creamy paste, at a temperature of 50 to 70 degrees centigrade. As a result we obtain chocolate liquor or cocoa paste. Afterwards, the product goes machines through with agitation and ventilating systems that maintain a temperature of 98 degrees centigrade. Contact us for more information.Read more
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