From raw cocoa to cocoa flavorRaw cocoa nibs do not posses the distinctive aroma and flavor of cocoa, this being developed only as a result of the fermentation and roasting processes. Both of these have been shown to be necessary for the production of the characteristics profile. The optimum conditions necessary to produce a high quality product are still a matter of expert judgment.
There are 3 stages or process to convert into flavor
Fermentation
Drying
Roasting
Fermentation, during which the flavor precursors are formed. The proteins present in the nibs are degraded and the level of free amino acids rises: sucrose is inverted to fructose and glucose which in turn are oxidized to alcohol and various acids; some theobromine and tannins are lost
Drying, during which the moisture content is reduced to about 8% with a loss of volatile acids and a consequent rise in PH.
Roasting, during which the precursors are converted into aromatic compounds, the qualitative and quantitative nature of which determines the characteristics profile of the roasted beans.
Cocoa beans are the source of three other important materials;
Cocoa butter: a mixture of glycerides which are present from 52-56% in the nib.
Theobromine: an alkaloid related to caffeine but having very little stimulant effect
Cacao purple: an astringent coloring matter formed in the fermenting bean.
From raw cocoa to cocoa flavor
