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The cocoa plant is a small tree originating in tropical America and later introduced to other tropical regions, particularly in Africa. It produces pods containing beans and it is from these beans that cocoa is produced and, from the cocoa, chocolate is made. Many centuries ago, the people of central America drank a spiced "chocolate" preparation, completely different from the chocolate we know today. The Spanish introduced "chocolate" to Europe and made it more appetising by adding sugar.
Although the technology of chocolate processing has evolved and applications for chocolate have multiplied beyond imagination, the basic product has remained much the same until now. But with the invention of reduced-fat Conched Chocolate Powder at the beginning of the 21st century this is about to change.
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