I gave a workshop to all employees and directives from both partners, Elizza and Nativos. Christian, another volunteer with Uniterra working in tourism, was able to get a room in the Chamber of Commerce in Tarapoto, two blocks away from my Hotel and from la Plaza Central (considered the heart of the city). I talked about the solid structure in cocoa butter and showed them X-ray results as well as micrographs. Everybody said that they now understand why it is necessary to have a proper tempered cocoa butter


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