Cocoa and Chocolate

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Chocolate

Jürg Kleinert-Zollinger, Stephen T. Beckett, 

• https://doi.org/10.1002/14356007.a07_023.pub2

Chocolate

Jürg Kleinert-Zollinger, Stephen T. Beckett, 

• https://doi.org/10.1002/14356007.a07_023

John Newell, 

John Newell

Nestlé NPTC-Confectionery York, York, UK

Search for more papers by this author

John Newell, 

John Newell

Nestlé NPTC-Confectionery York, York, UK

Search for more papers by this author

First published: 22 March 2022

https://doi.org/10.1002/14356007.a07_023.pub3

Abstract

The article contains sections titled:

1	Definitions
2	History
3	Cocoa
3.1	Cultivation
3.2	Genetic Diversity
3.3	Disease and Pests
3.4	Fruit Composition
4	Cocoa Production
4.1	Quality Parameters and Composition
5	Chocolate Production
5.1	Cocoa Processing
5.2	Chocolate Manufacture
5.3	Chocolate Precrystallization (Tempering)
5.4	Processing Tempered Chocolate
6	Crumb Process
7	Packaging and Storage
8	Economic Aspects
	References

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