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2. Packaging that the uses sustainable and biodegradable materials to minimize environmental impact.
9. Chocolate produced using cocoa beans sourced from a specific region, highlighting the unique flavor characteristics of that area.
11. A technique where centers like nuts or dried fruits are repeatedly coated with chocolate layers to create a smooth and polished finish.

1. The process of categorizing cocoa beans based on quality attributes such as size, color, and maturity.
3. A profile of the taste and aromatic characteristics of chocolate, including descriptors like fruity, nutty, or floral notes.
4. Additional ingredients like nuts, dried fruits, or spices incorporated into chocolate for added texture and flavor complexity.
5. A production approach where chocolate is crafted entirely within a single facility, giving control over quality from the cocoa bean to the finished product.
6. A refining process that involves mixing and grinding chocolate to achieve smoothness and enhance flavor.
7. The process of coating various centers, such as nuts or fruits, with a layer of chocolate for a uniform and delicious exterior.
8. The controlled heating and cooling of chocolate to ensure proper crystalline structure, resulting in a glossy finish and improved texture.
10. A rich mixture of chocolate and cream, often used as a filling or topping for truffles and other confections.