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Categories

Culinary Arts

Chocolate and Confections

Artisan Chocolate Makers

Chocolate and Confectionery Fillings

Chocolate Brands Around the World

Chocolate and Coffee Pairings

Chocolate Garnishes

Chocolate Tasting Terminology

Chocolate in Popular Culture

Chocolate Making Process

Cacao Bean Varieties

Classic Chocolate Recipes

Chocolate Myths and Facts

Cocoa Production Countries

Chocolate in Health and Nutrition

Chocolate Decorations

Chocolate Pairing Ideas

Chocolate Festivals Worldwide

Chocolate in Holiday Traditions

Chocolate Trivia

Chocolate Industry Terms

Confectionery Techniques

Famous Chocolate Desserts

Health Benefits of Chocolate

Gourmet Chocolate Ingredients

International Chocolate Awards

Innovations in Chocolate Production

Types of Chocolate Molds

Types of Chocolate

Vegan Chocolate Options

Tempering Chocolate

Sustainable Chocolate Practices

The History of Chocolate

Cocoa Production Countries

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Indonesia

Primarily Forastero, mixed quality, significant exporter.

Brazil

Forastero and Trinitario, domestic consumption and export.

Dominican Republic

Trinitario and Nacional (Hispaniola), organic, fair trade.

Venezuela

Criollo and Trinitario, luxury chocolate market, fine flavor.

Nigeria

Primarily Forastero, economic significance, increasing quality.

Mexico

Criollo and Forastero, cultural significance, traditional drinks.

Cameroon

Forastero variety, volume producer, not yet fine quality.

Ivory Coast

Forastero variety, largest producer, known for bulk cocoa.

Ghana

Forastero variety, premium quality, second-largest producer.

Ecuador

Nacional (Arriba) and CCN-51, fine aroma, specialty chocolates.

Peru

Criollo and Trinitario, organic focus, niche markets.

Papua New Guinea

Trinitario and Forastero, unique fruity flavors, emerging market.

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