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Whichever method is used, it is essential that the beans are dried down to 5 7% moisture to inhibit the development of mould during storage The ensuing mouldy taste in the chocolate is almost impossible to eradicate by further processing The extent to which the biochemical changes have progressed during fermentation and drying is assessed from the colour change of the cotyledons, resulting from the oxidation of the polyphenolic constituents A brown colour in the bean is indicative of complete fermentation, purple/brown suggests partial fermentation, purple signi es under-fermented and slatecolouration indicates that the bean has not been fermented Chocolate made from slate-coloured beans is bitter, astringent and almost devoid of chocolate avour Acetic acid is a by-product of the fermentation of the sugars occurring in the surrounding pulp and signi cant diffusion into the cotyledon during fermentation causes a decrease in the pH of the beans.

FIGURE 10.24 Going, going, gone. The results of separating high- and low-contrast areas in an image with the High Pass filter set at nine different Radius values.

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For some types of Forastero beans, pH is used as a secondary measurement of the degree of fermentation Levels of theobromine and caffeine decline during fermentation, as is also the case for the lipid component of the bean, cocoa butter Cocoa butter is fully saturated, hence it is one of the most stable fats in nature and resistant to oxidation Depending on its polymorph, cocoa butter has a melting temperature of approximately 345 C, some 25 C lower than normal body temperature Its melting pro le is sharp, so that the chocolate made from it melts cleanly in the mouth with no residual, waxy aftertaste However, suf cient unmelted solids remain to give body to the chocolate at regular distribution temperatures The melt temperature of cocoa butter varies according to the genetics and geographical source of the cocoa.

In the preceding two chapters, you learned about the three levels of allocation asset classes, fund styles, and speci c funds. In this chapter I choose speci c mutual funds to ll out the allocations. I ve selected some of the funds I like and allocated them according to the four model portfolios to match the capitalization levels and styles we ve already discussed. You ll recall that the models are the conservative, the moderate, the aggressive, and the bunker that were discussed in 5. As of this writing, I believe the mutual funds I chose for the sample portfolios and their mutual fund managers are some of the best in the business. But this book is not about recommending the so-called best mutual funds or managers. I can t emphasize enough that you shouldn t conclude that these exact portfolios or mutual funds are ones that can t everyone s needs. I am only using them to illustrate the process you should use with an advisor to get to know your team. Why can t I prescribe the perfect fund to t your needs for the long haul Because there are too many variables that change all too fast. At any time a manager could leave or burn out. Or a fund could close. For example, years ago FPA Paramount, managed by Bill Sams, and Fidelity s Advisor Growth Opportunities fund, managed by George Vanderheiden, were two of my favorite funds. But over the years the funds performances slipped, and both managers eventually retired from their posts. I no longer use these funds.

Malaysian cocoa butter has the highest melt temperature and is the hardest in texture Depending on the season, Brazilian cocoa butter, produced from the winter crop, is the softest and has the lowest melting temperature The starch remains virtually chemically unchanged during the fermentation process..

identity theft were confined to information submitted by victims through surveys or other forms of victim information submission While valuable, conclusions drawn from findings were often limited by factors such as variable interpretations of identity theft definitions and low response rates Further, this information did not include incidents unknown to victims nor did it include incidents of crimes against organizations or agencies (eg, businesses, government) Finally, the view was strictly from the perspective of the victim, only addressing peripheral characteristics of the offender and the offender s modus operandi Many questions remain around who the typical offender is and how he/she commits the crimes of identity theft and identity fraud The results of the study were released on October 22, 2007 and were met with an interesting mix of curiosity and surprise.

I would like to thank my enduring editorial associate, Miriam Goodman, for her assistance in creating this work. In addition, special thanks are in order to my editor at John Wiley & Sons, Sheck Cho, for his insight and encouragement.

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