Are you a chocolate lover with a bit of wanderlust? Well, there are three open positions at Tony’s Chocolonely that you should apply for ASAP. The Portland-based candy company is looking for one captain and two co-pilots to take charge of its “Chocotruck” this spring.
If you are a chocolate lover, you will be delighted over this scrumptious finding: research suggests that dark chocolate may be good for your love muscle — the heart. The cocoa in dark chocolate naturally contains anti-oxidants, protecting your heart and blood vessels from damage and disease.
Chocolate should be kept between 15°C and 18°C (59°F – 64°F) in a dry place. The best temperature for consumption is around 20°C (68°F). If chocolate is kept in the fridge, water condenses and the chocolate whitens.
Reading your horoscope is like a box of chocolates — you never know what you’re going to get. Look to the stars to find out which chocolate-covered surprise is most like you inside. Are you mushy? Brittle? Crunchy? Oozy? Unexpected? Do you take a bite out of every single one, hate them all, and put them back? These are the assorted chocolates that most define you.
The National Retail Federation expects Americans to spend 1.8 billion dollars on chocolate and candy this Valentine’s Day.
Japanese women have ditched a workplace tradition that dictates they must give chocolates to male colleagues on Valentines Day, with growing anger at the practice of “forced giving”. The tradition is called “giri choco” which literally means “obligation chocolates”, a tradition started in the mid-50’s.
The onset of symptoms of chocolate toxicity in pets can be very rapid and include, but are not limited to, vomiting, diarrhea, rapid heart rate, excitement, drinking a lot, poor balance, muscle tremors, seizures, collapse and even death. Chocolate is a concern not only for the theobromine component, but it also contains caffeine. Chocolate affects the gastrointestinal tract, heart, nervous system, musculoskeletal system, kidneys, respiratory system and hormones.
After scores of holiday bakers expressed disappointment that Hershey’s Kisses they purchased had no tips, Hershey said Thursday the manufacturing problem that left its candies tipless has been solved.
The popular confectioner has lost a long-running legal battle over the purple color of its wrapping. It has voluntarily given up its 1995 trademark of the color, called Pantone 2685C, after losing a court appeal. This means any company could now attempt to make chocolate wrapping with the same color as the iconic one of Cadbury.
Hershey’s Chocolate World in Derry Township unveiled a 6-foot, 260-pound chocolate sculpture to start the month-long Chocolate-Covered February event.
Turner Dairy Farm in Pittsburgh is re-releasing chocolate peanut butter milk for the month of February. Turner products are available throughout western Pensylvannia, including Pittsburgh.
A production phase that consists of spreading cocoa beans in a big plot of land so that they ferment and dry.
A survey by the British Heart Foundation highlighted the UK’s obsession with cocoa. 2.7 million people would leave the UK if there was a chocolate ban. Over a third of those polled claimed that nothing would make a ban on chocolate acceptable, even saving the planet.
Use your senses, ask questions, know your preferences, cleanse your palate, make it social, purchase with a purpose and don’t take it too seriously.
Between September 2015 and June 2017, 206 products in the U.K. shrank in size and 79 increased, according to ONS research published Monday. Prices tended to remain unchanged as the sizes changed, “consistent with the idea that some products are undergoing “shrinkflation,” the ONS said.
The chocolate market is projected to surpass $4.3 billion by 2023, on the back of growing chocolate consumption and rising demand for niche product categories such as organic chocolate products. Moreover, increasing focus of chocolate manufacturers on offering innovative products; for instance, Mondelez launching Cadbury Dairy Milk with Oreo in mint and strawberry flavors, is expected to positively influence the country’s chocolate market in the coming years.Rising number of health-conscious consumers, increasing demand for premium chocolates and rapid expansion of e-commerce in FMCG are some of the other factors that would fuel growth in Australia chocolate market during the forecast period.
Hailing from the Ukraine, Flasty makes the Chocola3D printer. It looks like a typical 3D printer, and extrudes chocolate into all kinds of fun shapes and patterns. At $1,800, the device isn’t cheap, but the company says they’ve already sold of number of them to restaurants across Europe. JER Education plans to launch the JER chocolate 3D printing pen by the end of the year.
Is there such thing as too much chocolate? We think not — so we created a sheet cake that’s so dark and chocolatey that it’s actually black. The flavor is every chocolate-lover’s dream: slightly bitter, rich, and intensely chocolatey. It has just the tiniest hint of sweetness and the same bittersweet flavor you get from a fancy chocolate bar. It’s all thanks to black cocoa powder.
Makes 1 (9×13-inch) cake; serves 12
• For the frosting:
• 1 pound milk chocolate chips
• 3 1/2 cups heavy cream
• 1/2 cup black cocoa powder
• 3 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• For the cake:
• Butter, for greasing
• 2 cups cake flour, sifted
• 2 cups granulated sugar
• 1 cup black cocoa powder, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee
• 1/4 cup sprinkles (optional)
Prep the frosting:
Place the chocolate chips in the bowl of a stand mixer and set aside.
Place the cream, cocoa powder, sugar, vanilla extract, and salt in a medium saucepan over medium heat and heat, whisking constantly, until the cocoa powder is fully dissolved and the mixture begins to simmer, about 4 minutes. Pour the hot cream mixture over the chocolate chips and stir until smooth. Refrigerate until very thick, about 2 hours. Meanwhile, make the cake.
Make the cake and assemble:
Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×13-inch metal baking dish with butter, then line it with parchment paper.
Place the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk to combine. Place the cream, vegetable oil, eggs, and vanilla extract in a separate bowl and whisk to combine. Add the cream mixture to flour mixture, then stir with a rubber spatula until smooth. (The mixture will be very thick at this point.) Add the hot coffee and stir until completely smooth. Transfer the batter into the prepared baking dish and smooth into an even layer.
Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely, about 1 hour.
Once cooled, remove the cake from the pan and discard the parchment paper. Trim the top so it’s flat. Flip the cake over and gently transfer it back into the pan. (So the top is now the bottom.)
Fit the bowl of chilled frosting onto the stand mixer fitted with the whisk attachment and beat on high speed until light and fluffy, about 2 minutes. Frost the cake and decorate with sprinkles, if using.
Recipe Notes
Cocoa powder: Depending on the intensity of the black cocoa you use, this cake can range in color from dark chocolate brown to jet black. Dutch-processed cocoa powder can be used in place of black cocoa, but the color will be much lighter.
Storage: Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
From The Kitchen by Charli Nowak
Just because a person can’t eat chocolate every minute of the day doesn’t mean he or she can’t enjoy its essence at all times. With a large 13-ounce hot chocolate-scented candle from Our Own Candle Company, the home (or office or spa) will be filled with the luscious aroma of chocolate for hours on end. In fact, this candle has a 100-hour burn time, so it can last for weeks even if burned for an hour or two daily. Find it on Amazon.com.
According to Professor Alyn Morice, head of cardiovascular and respiratory studies at the University of Hull and founding member of the International Society for the Study of Cough says, “chocolate can calm coughs”. The study of 163 people revealed that the patients taking chocolate-based medicine saw significant improvements in two days. According to Professor Morice, it’s due to chocolate’s “demulcent properties” – in other words, it’s sticky which means it forms a coating on the throat’s nerve endings, suppressing the urge to cough.
The PHD Terrace inside the Dream Hotel Midtown, New York City, NY will be offering up a 20-pound spiked hot chocolate in time for National Hot Chocolate Day on Jan. 31. And the giant chocolatey drink will set you back only $375, or the equivalent of about 94 Starbucks grande hot chocolates. It’s available from January 31 through February 14th.
A tanker carrying 3,500 gallons of liquid chocolate rolled over, causing lane closures on Interstate 40 Monday afternoon as a river of chocolate flowed down the road, officials say. The chocolate weighed around 40,000 pounds. As one official tweeted, “this will be a sweet cleanup”.
Before you say that there’s no “wrong” way to eat chocolate – think again! By considering doing 8 things to help you enjoy chocolate, you’ll be assured of enjoying chocolate in a way you’ve never enjoyed it before.
Would you spend $100 on a martini? How about a martini featuring “perhaps the rarest and most expensive chocolate in the world”? Academia has a cocktail on the menu that is really priced at $100. The reason the martini is so expensive is the aforementioned chocolate. It’s To’ak Chocolate, made from the oldest known variety of cacao and so rare the tree it’s harvested from was once thought to have been extinct.
A young Philly pastry chef has opened her first cafe just off of South Street, specializing in artisanal chocolates. Aurora Grace Wold’s new cafe at 517 South Fifth St. is aptly called Aurora Grace, located in a space that has a history of female entrepreneurs. The main staple of the cafe is Wold’s gourmet bonbons. “People say they look like little marbles or little jewels or gemstones.” The cafe actually first began as an online Etsy chocolate store.
This Too Faced makeup palette that’s shaped like a chocolate bar looks and smells like the real deal. That’s in large part because the eyeshadows are pigmented with pure, antioxidant-rich cocoa powder. You can find this at Ulta.com.
The Brits are known for some fine candies, and many of their finest can be found in this Great British Treats box from Cadbury. In it, you will get candy bars including a Flake, a Twirl, a Crunchie, and other sweets beloved in the UK but harder to find on the American side of the pond. You can buy this on Amazon.com.
Brothers Ryan and Eric Johnson say there are many benefits to the routine, including boosting your energy and creating a positive feedback loop. Ideally, they say you should eat a third of a bar of high quality dark chocolate 15 minutes before a workout.
There are so many versions of hot-chocolate creations it can make one’s head spin. Instant hot chocolate is one way to go, open the packet and throw it in some water and in less than a few minutes you’re sipping away. But there are many ways to make the perfect chocolaty beverage with little effort. These recipes will take your cup of hot chocolate to a whole other level and offer a specialty drink that will impress.
Depends on which hot beverage you’re drinking! One expert, Alan Hedge, director of the Human Factors and Ergonomics Laboratory at Cornell University, in frigid Ithaca, N.Y., explains why a cup of joe may not be ideal for freezing days and what the Mongols drank to survive winter invasions. Bottom line…one of the best hot drinks that help on a cold day – hot chocolate!
These sweet pies became popular during the depression because they didn’t require refrigeration and because of their simple ingredients — butter, eggs, sugar, and flour. However, adding chocolate just elevated this dessert into something that is so good, you almost feel guilty about eating it!
Ingredients:
• 8 tablespoons butter
• 4 ounces semisweet baking chocolate chopped
• 1 tablespoon flour
• 1 cup sugar
• 1 teaspoon extract
• 1/4 teaspoon salt
• 3 eggs
• 1 unbaked pie shell
Melt the butter with the chocolate in a bowl in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. Whisk in the flour, sugar, vanilla, and salt. Whisk in the eggs, one at a time, until the mixture is smooth.
Pour mixture into pie shell and bake at 350 degrees for 40-45 minutes or until the top is puffed and filling is set in the center. Let it cool before serving.
Recipe from Brenda Stanley, cookbook author and novelist. Visit her website www.brendastanleybooks.com.
This makes it the world’s second biggest exporter of the cocoa bean, second only to Ivory Coast.
Now called Snickers, the Marathon, a British candy bar, was created in 1930. It has always been called a Snickers in America. In 1990 Mars, Inc., which makes the peanutty chocolate snack, decided to change its name in the UK to match with the US brand.
For a perfect cup of hot chocolate, try Ghirardelli Sweet Ground Chocolate & Cocoa Gourmet Powder. Mixed into warmed milk, it makes a heavenly beverage, but this sweet stuff can also be used in baking or to decorate confections. You can find this on Amazon.com.
With so many companies making great chocolate bars, it’s hard to choose one to recommend. Here’s a suggestion… Alter Eco Dark Blackout Organic Chocolate Bar. What sets this company apart is how they make their sweets. Alter Eco products are made with cacao exclusively harvested in Ecuador from sustainable, Fair Trade farms, and all of their chocolate is gluten free, non-GMO, and vegan, and purchases help direct funds to reforestation. Look for these on Amazon.com.
Don’t tell Little Debbie, but brownies don’t have to be processed or wrapped in plastic to be crowd-pleasers. This recipe from Well+Good Wellness Council member and Nutrition Stripped founder McKel Hill, RDN only uses nutrient-dense, all-natural ingredients—and no refined sugar. It’s all the antioxidants, fiber, protein, and healthy fats without any weird fillers. (But yes, it still tastes like a brownie.)
SERVES 20
Ingredients:
• 2 cups (about 200g) dates, pitted
• 1 1/4 cup walnuts, ground finely
• 1 cup almonds, ground finely
• 1/4 cup pistachios, shelled and ground finely
• 1 cup cocoa powder
• 1/4 cup cacao nibs
• 1 tablespoon organic coconut oil, melted
• 2 teaspoons espresso powder
• 1 teaspoon sea salt
• 1 teaspoon maca powder, optional
• dash of cinnamon
Directions:
1. In a food processor or blender, ground the walnuts, almonds, and pistachios until fine (I prefer to leave a couple chunks).
2. Next add in the pitted dates, a few at a time helps, using your tamper from the blender or gently using a spatula to scrape the sides. Repeat pulsing and blending until the mixture has come together. Add in cocoa powder. Pulse to combine again.
3. In a large mixing bowl, pour this mixture, add in melted coconut oil, cacao nibs, and remaining ingredients.
4. Using a spatula or your hands, stir.
5. In a lined (with parchment paper) 7×7 square pan, pour the brownie mixture in and start to evenly press down until you form a brownie layer.
6. Chill for at least 30 minutes in the refrigerator.
7. Cut into squares.
8. Store in the freezer for a later snack or serve immediately!
Half Baked Harvest blogger Tieghan Gerard wrote that she came up with this recipe while looking for a healthier spin on the granola bars she loved as a kid. And her recipe really delivers—it’s made with toasted buckwheat, coconut oil, almond butter, honey, and a small handful of those glorious cacao nibs.
Prep Time 10 minutes
Cook Time 6 hours 5 minutes
Total Time 7 hours 15 minutes
Servings 12 Bars
INGREDIENTS
• 2 cups rolled oats
• 1 2/3 cups toasted buckwheat* OR brown rice krispies
• 3/4 cup sliced almonds
• 1/4 cup ground flax meal optional
• 1/2 cup cacao nibs or mini chocolate chips
• 1/2-1 cup dried cherries my recipe for homemade dried cherries is below
• 3/4 cup honey may use brown rice syrup if vegan
• 1 cup creamy almond butter
• 1/4 cup coconut oil
• 2 teaspoons vanilla extract
• pinch of salt
DRIED CHERRIES
• 4 cups fresh cherries pitted
INSTRUCTIONS
1. Line a 9×13 inch baking dish with parchment paper.
2. In a medium bowl, combine the oatmeal, buckwheat OR puffed brown rice cereal, sliced almonds, flax meal, cocoa nibs (or mini chocolate chips) and dried cherries.
3. In a small sauce pan, add the almond butter, coconut oil and honey. Set the pot over medium heat, stirring often until melted and smooth. Once the mixture starts to bubble, remove from the heat and stir in the vanilla + salt. Pour the almond butter mixture over the oats and stir until combined. Press into the prepared the pan. I like to use the back of a 1/2 cup measuring cup, spray the flat bottom with a little cooking spray and then really press the mixture into the bottom of the pan using the bottom of the measuring cup. Cover the bars and place in the fridge for at least one hour or until set.
4. Cut into the bars and store in a cool, dark place or in the fridge. The bars will last at least 2 weeks.
DRIED CHERRIES
1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
2. Spread the cherries in an even layer over the parchment paper. Place in the oven and cook for 4-6 hours or until the cherries are dried. This may take more or less time depending on where you live. Start checking on them around 3-4 hours. Store in a sealed container.
RECIPE NOTES
*I used toasted buckwheat, which gives the bars a little crunch. When I can find them, I like to use puffed brown rice cereal, which gives the bars a bit of a lighter, chewier texture. **to toast the buckwheat, preheat the oven to 350 degrees F. Spread the buckwheat in an even layer and toast for 10-15 minutes or until the buckwheat is lightly golden.
For the past several years, Friday has been the only day students at any of Mount Vernon School District’s schools, in the state of Washington, has had the option of getting chocolate milk. As of today, chocolate milk is returning to the district’s lunch menu five days a week. Nutrition Services Supervisor David Connors said, “We’re moving to a model where we hope kids will consume more milk at the school instead of just dumping white milk down the trash.”
Easter could be ruined for many as the nation might run short on chocolate due to Brexit, trade experts and campaigners have claimed. The Brexit date, which is now written in law, falls just three weeks before the holiday and some fear shops won’t be ready if the UK leaves the bloc without a deal.
A new study has suggested that a daily dose of chocolate could lower blood pressure more reliably than prescription medication, as cocoa is rich in chemicals called flavanols. But to get the heart benefit you have to eat a lot of chocolate and the amount of sugar will undo the health boost. So instead people should consider taking a cocoa flavonol supplement.
This chocolate bar truly is the triple threat that it claims to be; not only is the outside of this Twix bar chocolate, but the cookie inside is now chocolate cookie, and even the caramel is chocolate caramel. It is basically chocolate-ception, and I imagine that once you eat it, your blood is like 99 percent chocolate for at least a week. They’re selling both in Singles packs and Share Size.
The chocolate chip cookie was actually invented before the chocolate chip — how’s that for a bizarre twist of fate! That’s right, the chocolate chip wasn’t actually invented until 1941, a full four years after Ruth Graves Wakefield decided to add cut-up pieces of a Nestle chocolate bar to her cookie dough and created the original Nestle Tollhouse chocolate chip cookie recipe that appears on the back of every bag of semi-sweet chocolate morsels. This fail-safe recipe was created by Ruth Graves Wakefield in 1937 and sold to Nestle for one dollar and a lifetime supply of chocolate.
Four classic donuts are being “choco-fied,” as Krispy Kreme calls it. The Chocolate Glaze Collection, in stores from January 14 to January 27, includes these four flavors: Chocolate Glazed Cake Batter Donut, Chocolate Glazed Raspberry Filled Donut, Double Chocolate Glazed Kreme Filled Donut, and Chocolate Glazed Oreo Cookies and Kreme Donut.
Unlike processed chocolate, cacao (and cacao nibs, which are basically chopped up cacao beans) in its raw form is full of antioxidants, magnesium, potassium, iron, zinc, and brain-boosting flavonols. So you’re basically getting the rich flavor of extra dark chocolate without a ton of added sugar or other junk. Naturally Ella blogger Erin Alderson’s recipe also calls for honey and a teeny bit of vanilla extract to add an extra layer of sweetness.
Naturally Ella blogger Erin Alderson’s recipe
• Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins. Yield: 6.
Ingredients
• 1/2 cup oats
• 1 1/4 cup unbleached all-purpose flour or whole wheat pastry flour
• 2 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons butter, cold and cut into cubes
• 1/2 cup cacao nibs
• 1 large egg
• 1/4 cup plain yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream
1. Preheat oven to 425˚.
2. In a food processor, pulse oats until broken into a coarse flour. Add in flour, baking powder, baking soda, and sea salt. Pulse until combined then pulse in butter until butter is in small pea-size pieces. Stir in Cacao nibs.
3. Remove flour mixture into a large bowl. In a separate bowl, whisk together egg, yogurt, honey, and vanilla extract. Pour into the dry ingredients and stir until just combined. Scoop out dough onto a well-floured surface (the dough will be sticky.)
4. Pat dough into a log or circle that is roughly 1/2″ thick. Cut into 6 squares or triangles.
5. Place scones on a baking tray covered with parchment paper. Brush with heavy cream. Bake scones until firm and golden, 16-20 minutes.
*Chocolate chunks can be substituted for cacao nibs.
This microwave mug cake is so simple to make and, topped with mini chocolate chips and strawberries, makes it the perfect treat. From beginning to end, this chocolate mug cake takes just about 5 minutes to make.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Author Kristyn Merkley of Lilluna.com
Ingredients
1/4 cup self-rising flour
1/4 cup SPLENDA® Naturals Stevia
2 tbsp cocoa
1/4 tsp baking powder
1/8 tsp salt
4.5 tbsp milk
1 tbsp coconut oil
3 tbsp water
1/4 tsp vanilla
2 tsp mini chocolate chips
2 strawberries
Instructions
Begin by combining all your dry ingredients and pouring into a microwave-safe mug.
Add wet ingredients and mix until well combined. Pour in 1 teaspoon of mini chocolate chips.
Microwave on HIGH for 1 minute and 45 seconds. Top with remaining mini chips and strawberries. ENJOY!
When it comes to hot chocolate add-ins, nothing beats traditional marshmallows or whipped cream. But what else comes to mind? Check out 9 other options here.
The new confectionary shop on the Bay Harbor Islands is aptly named Bon Chocolatier. The truffles vegan and kosher certified, they are non-dairy, no preservatives, no hydrogenated oil, no artificial flavor, no corn syrup, no palm oil. Bon is good! Owners Yoann and Deborah Andreu are from Paris where they learned chocolate-making skills from master chocolatiers in France and Belgium. The couture chocolates can be customized with personal greetings or corporate logos. Visit their website, BonChocolatier.com
Nabisco released the Dark Chocolate Oreos. The company says the new cookie will help fans “embrace these colder, darker days.” And unlike recent Oreo releases, this one won’t be limited edition. It will be available year-round.
73 students from the fourth and fifth grades at Idle Hour Elementary School tasted 7-Eleven, Starbucks, Dunkin’ Donuts and McDonald’s hot chocolate. And the winner- Dunkin’ Donuts! Last place went to Starbucks (“…because it was just too dark”).
Say hello to Caramel Chocolate Chip. The new chewy treat, first announced in August, is made with semi-sweet chocolate chips, caramel and a hint of sea salt, according to the Girl Scouts. The last cookie to be introduced was the S’more for the 2017 sales season, though it actually debuted in 2016 on National S’mores Day, Aug. 10.
Russia has added to its list of imports from Ukraine that are banned, claiming it is a retaliatory move against restrictions on certain Russian goods. The ban list, updated by the Russian government Saturday, covers wheat, chocolate, vegetables, fruits, beer, tractors, paper, furniture, children’s and feminine care products, among dozens of other goods and products.
Hershey’s Kisses, particularly the holiday-themed ones, have been turning up with broken tips. Hershey’s Kisses are famous for their pointy tips – a tradition that began in 1907, when the little chocolate candies were still wrapped in foil by hand. But this holiday season, consumers across the country have reported opening bags of Kisses with flattened tops, prompting bakers and others to point fingers at Hershey’s for their less-than-perfect holiday desserts.
Big, wild Arizona views? Check. Cozy romantic seating perfect for snuggling? Check. Delicious beverages to suit all tastes? Check. Mated bald eagles soaring overhead? You bet. What could make Valentine’s Day even better? Perhaps something sweet … and lots of it. Let’s start with flowing fountains of chocolate, filling a vintage train car with a heavenly scent synonymous with love. Verde Canyon Railroad’s popular Chocolate Lover’s Special whisks lovebirds away on a journey of the senses, February 14, 15 and 16, 2019. And what better place to spend Valentine’s Day than in Arizona, “The Valentine State”, which became the 48th, and last state added in the contiguous U.S., on February 14, 1912. For more info on this excursion, click here.
Typically, semisweet chocolate has a lower cacao content and is sweeter than bittersweet or dark chocolate. Cacao is the defining ingredient in all chocolate and chocolate products.
Part of the process by which chocolate is manufactured. Cocoa liquor, cocoa butter, and sugar are blended and placed in large agitators fitted with rotating paddles, called “conches” that stir the mixture under heat. These work the paste for several hours at controlled speed and temperature in order to blend the chocolate correctly. This eliminates any unwanted volatile substances such as the typical acidity of cocoa, and obtaining the ideal amount of fluidity for the processes to follow.
