The Cut Test of Cocoa

The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have been longitudinal cut are visually inspected.

The sample of coca beans shall be thoroughly mixed and then ‘quartered’ down to leave a heap of slightly more than 300 beans.

The first 300 beans shall then be counted off, irrespective of size, shape and condition.The 300 beans shall be cut lengthwise through the middle and examined.

Separate counts shall be made of the number of beans which are defective in that they are moldy, slaty, insect damaged, germinated or flat. The beans should be free from the following defects:
*Internal moldiness
*Slaty color, denoting undercuring
*Off flavors, denoting improper fermentation
*Smoky or hammy favor, denoting faulty drying
*Germination
*Breakage or damage by insects
*Shriveling or flatness.

Where a bean is defective in more than one respect, only one defect shall be counted and the defect to be counted shall be the defect which occurs first on the foregoing list of defects.

The examination for this test shall be carried out in good day light or equivalent artificial as a percentage of the 300 beans examined.
The Cut Test of Cocoa

From raw cocoa to cocoa flavor

From raw cocoa to cocoa flavor
Raw 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