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You can be endlessly innovative with cacao and chocolate, as different beans offer different flavour profiles for different dishes. The rich deep Rio Caribe goes perfectly with stronger flavours like brandy or coffee, whereas you may want to try the fruity flavours of the Peruvian in a mousse.
To preserve these fine flavour notes, you need to handle the chocolate delicately, melting it in a bowl set over a saucepan of simmering water.