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Chocolatier Steve DeVries shows a ground cocoa bean from Mexico that is one of the variety back-to-basics approach to making luxury chocolates in his Denver facility 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. (JOE MAHONEY/ROCKY MOUNTAIN NEWS) steve devries (cq)

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