The cacao genotype determines the type and concentration of chemical compounds stored inside the seed, known as flavor precursors , such as the carbohydrates and proteins that are generated during fermentation. The flavor precursors play a big role in the final flavor and aroma of chocolate. The typical chocolate flavor is generated once the flavor precursors are transformed, during the roasting of the cacao beans, into key compounds that, also depending on the genotype can have flowery, chocolate, caramel, sweaty, nutty, or fruity notes [ 5 ].
The transformation of cacao beans into chocolate includes several processes, such as fermentation and drying, which are carried out by the producer on the cacao farm after the ripe fruits are harvested.
Another process is roasting, which is done during processing to transform cacao beans into chocolate. Cacao bean fermentation is one of the fundamental processes for the generation of the delicious flavor and aroma characteristic of the chocolate [ 6 ]. Fermentation of cacao beans is performed using equipment called fermenters. The most common fermenters are wooden boxes that hold from to kg of beans. Fermentation takes from 4 to 7 days, and the process is performed through the activity of microbes, including yeast and bacteria.
The process starts when the cacao fruits are harvested and opened, and the seeds are placed in the fermenter Figure 2. Usually, the farmers let the seeds sit without mixing for 24—48 h.
At this point, the bacteria and yeast same as the ones used to make pizza crust and bread will start growing on the beans and eating the white pulp surrounding them, transforming it into chemical compounds, such as ethanol and breaking down other compounds that cause undesirable tastes, like bitterness. Approximately 48 h after the fermentation has started, the farmer will start mixing the seeds, which introduces oxygen into the fermenter. The introduction of oxygen favors the growth of other groups of bacteria that use ethanol and produce acetic acid.
This heat will lead to the death of the seed and the formation of the flavor precursors that will later generate the characteristic chocolate flavor. Microbes are therefore fundamental for cacao fermentation and, by controlling the organisms involved in the fermentation, it might be possible in the future to produce distinct and more delicious chocolate flavors!
Once the fermentation process is complete, cacao beans are dried in order to reduce the moisture content to about 7. Some farmers spread cacao beans out on mats, wooden floors with sliding roofs, trays, or directly on the floor under the sun Figure 2. Once the cacao beans have been fermented and dried, they are ready to be transformed into chocolate! This process includes roasting, shelling, grinding, refining, and conching Figure 2.
Of all these steps, roasting is the most important, because this is the process that most influences the quality of the chocolate and forms the chocolate flavor.
Due to the high temperatures, the flavor precursors, formed during fermentation, react with each other, resulting in new compounds that make the chocolate taste more delicious and acquire its characteristic brown color [ 5 ]! After roasting the cacao beans, the husk that covers them is removed, then they are ground. By a process called refining, the size of the solid particles in the liquid chocolate is reduced to improve the texture, so that when we eat the chocolate it feels softer in our mouths.
Another important step in the transformation is conching, a process in which liquid chocolate goes through intense heating and mixing, which helps to improve the final flavor and to eliminate undesirable flavors, such as acid, bitter, or astringent [ 5 ]. Chocolate is obtained from the beans of a fruit of a tree called Theobroma cacao , which originated in the Amazon region, explaining why South America has the highest genetic diversity of the species.
Theobroma cacao played an important role in the social and political structure of several indigenous civilizations. If so, look for more simple alternatives. Read the section below about labor issues for more information. Cocoa trees grow best within 20 degrees of latitude from the equator and need a lot of rain — about four inches a month, so this limits their production to tropical areas.
There are three main types of cacao: Criollo, Forastero and Trinitario. Criollo beans, which are mainly grown around the Caribbean, produce the most interesting and complex cocoa, with notes of fruit and spices. Criollo beans are generally reserved for fine chocolate making. Forastero beans have a more intense, heavy chocolate flavor, and account for the majority of the cacao produced today.
The third kind, Trinitario, is a cross between the other two varieties. Like most processed foods, chocolate has a shelf life that makes it available year round. After harvesting, cacao beans are removed from their pod s and fermented for several days to develop flavor.
The fermented beans are then dried in the sun and shipped to factories where they are roasted and ground into a liquid mix called chocolate liquor. Cocoa solids give the rich chocolate flavor, while cocoa butter imparts a smooth and creamy texture. As Bon Appetit explains , different kinds of chocolate products have different proportions of cocoa solids and cocoa butter, along with other mix-ins. In addition to dairy, sugar and flavorings, some chocolates may contain other ingredients like soy lecithin or palm oil to help them maintain an even texture or to prevent them from melting.
Chocolate — like coffee — has a high environmental impact. Growing and processing chocolate also takes a lot of water — about gallons to make a typical 3.
The other ingredients in some chocolate products, like dairy, sugar, and soy, all come with their own foodprints. Palm oil, which is added to many candies for gloss and heat resistance, is a major driver of habitat loss and deforestation. To hear the story of how cacao is harvested, transported, and transformed is to know the wonder of chocolate — its science, flavor, and art.
Lake Champlain Chocolates is a chocolatier — crafting finished chocolate into confections and bars, as opposed to a chocolate maker that sources raw cacao beans to roast, winnow, grind, and mould into single-origin bars.
And it starts with the tree, pod, and bean. Each tree bears oval fruits, or pods, which are about 5—12 inches long. What is the difference between cocoa and cacao? Hanging from the trunk and largest branches on small stems, the ripening pods are typically harvested twice per year, though they can be harvested continually. After being chopped off, the pods are opened and their seeds are removed. Each seed is about the size of an olive.
In Latin America this pulp, called baba , was used to make a fermented cacao wine as early as 3, years ago.
Beans are cleaned by hand, with the baba left on to help develop flavor. Exposed to light, the cream-colored beans turn a purplish color. In both methods, beans are covered with banana leaves. Fermented beans must be carefully dried. They are placed either on wooden boards or bamboo mats for anywhere from 7 to 14 days under the hot sun, and are continually raked and turned over for consistent drying.
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