CAThe Chocolate Atlas
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Chocolate field glossary

Smoke taint

Persistent smoky character acquired from direct-fired drying, environmental exposure or contaminated storage.

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DryingControlled moisture reduction after fermentation that stabilizes beans and continues important chemical changes.↗Roast profileThe planned relationship among time, product temperature, heat input and airflow during roasting.↗StorageProtection from heat, moisture, oxygen, light and odors to preserve chocolate and cocoa quality.↗
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