CAThe Chocolate Atlas
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Chocolate field glossary

Mold

Fungal growth encouraged by poor drying or storage; visible absence does not replace food-safety control.

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Related terms

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DryingControlled moisture reduction after fermentation that stabilizes beans and continues important chemical changes.↗Water activityA measure of water available for microbial growth and reactions, not simply total moisture.↗StorageProtection from heat, moisture, oxygen, light and odors to preserve chocolate and cocoa quality.↗
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