allusions TO THE ROASTING of cocoa ...

allusions TO THE ROASTING of cocoa beans for aroma and flavor unravelling date back to 1528 when Cortes gain by efforted Mexico and discovered the Aztecs roasting cocoa beans in earthenware canals While Cortes was responsible for introducing chocolate to the court of Spain, it wasn't until Florentine traveler and merchant Francesco Carletti taught the art of roasting to his apprentices nearly a hundr years later that the practice would spread over Europe.
Roasting is a time and temperature proces that changes the one and the other the flavor and the physical characteristics of cocoa.

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