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How is chocolate made?

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The chocolate liquid formed in an intermediate stage is used in the confectionery trade as a covering for fruits, candies, or cookies, or the process may be continued and the resulting smooth mass of chocolate molded, cooled, and packaged as candy. It should be hard enough to snap when broken, have a mellow flow when melting, be free of gritty particles, and have a rich, dark color and an aromatic smell and flavor.

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Get more facts and information about chocolate . Or, view the full encyclopedia entry from The Columbia Encyclopedia, Sixth Edition.

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