   bean counts         <100grain/g   Moisture       <7%   Moudy/broken bean    <4%   Slaty beans     <4%   FFA     1%The cocoa beans also contain the nervous central excitatory substance such as caffeine and tannin, which has a great relationship with the color, aroma and taste of chocolate.Melting point of cocoa butter is close to the body's temperature, has the characteristics of the melt in your mouth, keep a certain hardness at room temperature, and has a unique cocoa aroma, has a high nutritional value, is not easy oxidation, is the main raw material of making chocolate
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