December 6, 2012
Beans of the cacao fruit must first be roasted to taste anything like chocolate. Unroasted beans are unremarkable in flavor.
The process is very similar to roasting coffee beans, though cocoa beans are much more sensitive. Cocoa beans may be sampled as many as ten times in the final moments of roasting. Beans may go from bland to burnt in a matter of minutes.
And every chocolate manufacturer guards its roasting secrets.
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