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A bag of Costa Rican "trinitario" hybrid cocoa beans at Steve DeVries chocolate factory in Denver where he employs a back-to-basics approach to making luxury chocolates on Monday, Feb. 12, 2007. DeVries only creates the treats with sugar and cocoa beans in 100-year-old "conchs" that take up to four days of grinding to produce the chocolate that is then aged for up to several months. (JOE MAHONEY/ROCKY MOUNTAIN NEWS) steve devries (cq) trinitario (devries) conch (devries)

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