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To: [email protected]
Date: Sat, 20 Dec 2025 15:40:13 GMT
Subject: High Priority: Essential Update for Subscribers
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High Priority: Essential Update for Subscribers
http://cartsgorilla.ru.com/RIgB908uDL1_qzVk2tENeTqCpTPf5YnknwYQENoYqZfsAOF8fA
http://cartsgorilla.ru.com/nJSffe_7RKfnvy1e5S4Caw5WzgzrQSnGdOOFc4DoCaNoFQq_CQ
lly fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa
solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can be made into milk chocolate. Making milk
chocolate with cocoa butter and without cocoa solids produces white chocolate.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including ice creams, cakes, mousse, and cookies. Many candies are filled with or coated with sweetened ch
ocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, incl
uding Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk, hot chocolate and chocolate liqueur.
The cacao tree was first used as a source for food in what is today Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one of these beverages, chocolate, was introduced to Europe. Un
til the 19th century, chocolate was a drink consumed by societal elite. After then, technological and cocoa production changes led to chocolate becoming a solid, mass-consumed food. In the 21st century, cocoa beans for most chocolate are produced in
West African countries, particularly Ivory Coast and Ghana, which contribute about 60% of the world's cocoa supply. The presence of child labor, particularly child slavery and trafficking, in cocoa bean production in these countries has received sign
ificant me
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