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Next up, for all those who think Mocha in re coffee is another word for chocolate, the AvoMocha. The above shell with a hard chocolate coating over the interior.
What is optimum days post avo cutting and emptying to utilise as the cup? And at what point would it peak. Does the ageing need to match the beans or would a fresh avo skin compliment aged beans? So many questions....
Want to give this a go but don't want to waste those precious avo cups!
What is optimum days post avo cutting and emptying to utilise as the cup? And at what point would it peak. Does the ageing need to match the beans or would a fresh avo skin compliment aged beans? So many questions....
Avos can turn so quickly! You need to catch them at just the ripe moment.
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