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	Comments on: Ancestral cacao-diving continues in our apartment. And look at these! I think, aesthetically, they are very beautiful, but the light brown marks are a commercial-chocolatier&#8217;s nightmare: bloom. It&#8217;s where the cacao butter hasn&#8217;t cooled down &#8216;just right&#8217;.
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Traditionally, chocolate was only ever used in drinks and this bloom didn&#8217;t matter.
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But when I eat these, instead of melting them into a drink, I can taste the effect. There&#8217;s more grain; it&#8217;s a bit drier.
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I&#8217;m not sure exactly why it happened this time, and not the other dozen times I&#8217;ve gone through the process. But, just like teaching myself sourdough or kombucha, I carry on and I learn. 
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And, while I experiment, we&#8217;ve made it to the &#8216;mythology&#8217; section of the 700-page &#8216;The Secret Life of Chocolate&#8217;. Who isn&#8217;t interested in why and how people believe what they believe? It&#8217;s fascinating! My son and hubby are very happy making it one of our family evening-reads. Perhaps that makes us weird, but I wouldn&#8217;t have it any other way!	</title>
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