Cocoa Fermentation II

Cocoa (Cacao) fermentation is critical to develop the precursors for cocoa flavour, brought out when the beans are roasted. Duing the process, there is lots of microbial activity, the pulp surrounding the beans drains away, acid is generated, the fermentation heap gets warm and the cocoa beans begin to germinate but are stopped by the acidity and heat. Fermented beans are no longer viable as seeds and won’t grow into new cocoa trees, but when they are roasted and processed they form the main flavour component for chocolate. Here’s two ways to ferment beans – in a heap on the ground (usually covered in banana leaves), or in a wooden box. Both work, but give slightly different flavour profiles in the resulting cocoa.

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Cocoa Bean Fermentation – Post I Here

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