cocoa nibs

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Seeds of the cocoa plant, Theobroma cacao, are left to ferment, which modifies the bitterness, and their colour darkens. They are then roasted and separated from the husks as two halves of the seed known as cocoa nibs. They contain about 50% fat, part of which is removed in the preparation of chocolate and cocoa for beverages.

Subjects: Medicine and Health.

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