CAThe Chocolate Atlas
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Chocolate field glossary

Drying

Controlled moisture reduction after fermentation that stabilizes beans and continues important chemical changes.

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Related terms

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MoistureThe amount of water present in a material, measured differently from how available that water is to microbes.↗Water activityA measure of water available for microbial growth and reactions, not simply total moisture.↗MoldFungal growth encouraged by poor drying or storage; visible absence does not replace food-safety control.↗
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