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In the beginning, several hundred years ago, all chocolate (xocolatl) was a bitter drinking chocolate. It wasn't until the early 1900's when George Cadbury mixed in (at a rick of ruining the compound) large amounts of cocoa mass. This is the sludgey membrane from underneath the cocoa pod skin. Mixing it with the cocoa liquor created from the seeds and adding enough milk to make it a solid.

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14y ago

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