December 4, 2012
Finished cocoa beans directly proceed chocolate production, but there are many steps prior. Fermentation of the cacao fruit’s contents is crucial to change the bean’s bitter compounds into the compounds that make chocolate so delicious. The fermented pulp and juice are drained away and discarded before the beans see heat treatment and drying.
In all reality, a whole shelled cocoa bean is unlikely to result from mass processing. Once the beans are roasted and dried, the removal of the lighter husk occurs as they are cracked and winnowed.
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