Cacao paste oozes out from a metal hand crank on a cacao plantation in Barlovento, Venezuela. Grinding cacao seeds into a paste is one of the final steps in the cocoa-making process. The seeds come from the cacao tree (Thebroma Cacao), which is native to tropical Central and South America. Before being ground, the seeds are picked, removed from their pods, fermented, dried, and roasted.
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