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Once the cocoa beans have been extracted from the pod, they are placed in a wooden box to ferment for three days. The development of the flavours and aromas depend upon this process for making the finest chocolate. Mexico.

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© Tomàs Abella
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Sustainable cocoa farming in Mexico, Mexico
Once the cocoa beans have been extracted from the pod, they are placed in a wooden box to ferment for three days. The development of the flavours and aromas depend upon this process for making the finest chocolate. Mexico.