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For the Mayas and the Aztecs, the cacao bean was sacred. It was in Central America that the cacao was domesticated for the first time. It is even said that Honduras is the cradle. Today, 4500 small producers cultivate these big fruits battered and colored to remove the almonds. Dried, roasted, shelled and milled for a long time, they are transformed into a creamy cocoa paste: the chocolate base.⠀
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