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by Mario García
1

granos sólida de de manteca de cacao de pasta chocolate cacao líquida cacao cacao en cacao torta mazorcas cacao

Primero se recolectan las , de ellas se extraen las semillas del cacao que pasan un proceso de fermentación y secado , esto da lugar a los granos . Estos se descascarillan , se limpian , se tuestan y se muelen , para formar la pasta de , esta se prensa y se da lugar a la y la . La manteca líquida sufre una serie de cambios y se forma la manteca . Y de la torta de cacao se produce el polvo , con el que se crea el delicioso .

 
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