As the festive season approaches, we invite you to discover the secrets of cocoa #fermentation. To obtain the finest, most intensely flavored #chocolates, you first need to source high-quality cocoa beans. But the real magic happens during the fermentation phase, when micro-organisms exert their transformative power. The fermentation process is essential for developing the desired aroma, taste and texture of chocolate. #Yeast, lactic acid bacteria and acetic acid #bacteria work together to break down the sugary pulp surrounding the beans, producing a series of amino acids, organic acids and aromatic compounds. This complex biochemical reaction eliminates the beans' natural bitterness and creates the characteristic aromas we associate with great chocolate - from fruity and floral to spicy and caramelized. To find out more, click here: https://bit.ly/4goPddC
