Episode 9 - Drying

Episode 9 - Drying

Fermentation is the most important step in chocolate flavour development.

To deep dive into the specifics of this process, we invite you to take a tour in the Alto del Sol plantation in Junajui, Peru, where controlled fermentation is applied. Engineer David Contreras explains the entire biochemical transformation process which takes place during the 6 to 7 days of fermentation. One key aspect is to keep a close eye on the development of the temperature of the beans.

"As the days go by, the cocoa bean will start to dry and the nervures will open much more. The bean starts to have this kidney shape that we need for cocoa."

David Contreras, Engineer food industries ACOPAGRO, Junajui, Peru

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