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A:
The fruit of a cocoa tree is reddish-yellow and approximately
6-12" long. The tan cocoa seeds are embedded in a sticky,
sweetish white pulp. The seeds are harvested and then fermented
in the sun, where natural enzymes intensify their chocolate
flavor. Once the seeds are dried, they are cleaned and roasted.
The outer shell is removed and the center of the seed, or
"nib", is the basis for most chocolate products.
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