How to Roast Cocoa Beans
Roasting cocoa beans is the primary step in making cocoa-flavored goods. The process of roasting cocoa beans is essential in bringing out the flavor of the cocoa and in sterilizing each cocoa bean. The beans are roasted and dried while still in their shells. After roasting, the shells are removed, known as winnowing, and the nibs that are left over are used for cocoa liquor, cocoa powder, cake, cookies and other goods containing cocoa. Does this Spark an idea?
Things You'll Need
- Fermented cocoa beans
- Baking sheets
- Baking pan or tray
- Spatula or long spoon
- Oven
- Oven mitts
Instructions
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Preheat your oven anywhere between 350 and 400 degrees Fahrenheit. According to Chocolate Alchemy, cocoa beans need gentle treatment. First, they are roasted at a high temperature, which is then reduced gradually.
According to Chocolate Alchemy, the temperature depends on the amount of cocoa beans being roasted -- the more beans the higher the temperature of the oven. If roasting just a small amount of beans, a temperature between 250 and 350 degrees Fahrenheit should be enough. For example, when roasting the Forestaro Ghana variety of cocoa beans, a 1/4 lb. of beans should roast at no more than 325 degrees Fahrenheit; 12 oz. should roast anywhere between 350 and 450 degrees Fahrenheit; and 2 to 4 lbs. should roast at 400 to 425 degrees Fahrenheit.
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Line a flat baking pan or tray with a baking sheet. Repeat the process if using more than one baking pan or tray, but do not use more than two at a time.
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Arrange cocoa beans evenly on the baking sheet or sheets.
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Place the cocoa beans into the heated oven for about 5 minutes.
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Use a spatula or long wooden spoon to move the beans around on the baking sheet. Let them roast for another 3 to 5 minutes. Then, lower the temperature of the oven by 50 to 100 degrees and roast for 5 to 7 minutes. Check on the beans and stir them. Temperature is lowered gradually so that the cocoa beans are heated and dried for easy separation of the nibs from the husk and so the insides roast, but the shells don't burn.
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Lower the oven temperature by another 50 to 100 degrees. The temperature at this point should be around 200 to 250 degrees Fahrenheit. Roast the cocoa beans for about 10 more minutes. You may hear the beans crack.
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Turn off the oven and let cocoa beans sit for 2 minutes. Remove carefully from oven using oven mitts. Let the cocoa beans cool completely. They are now fully dried and roasted.
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Tips & Warnings
Beans need thorough cleaning before roasting although this method, known as super heated steam, is not recommended for use at home. However, unclean cocoa beans may contain bacteria or fungi. Make sure therefore that the beans you are purchasing have been cleaned.
Set the heat on the oven depending on its strength. If you are unsure, set oven to 300 degrees Fahrenheit.
Do not leave roasting cocoa beans unattended. Keep a close watch on the shells of the beans, which are flammable, according to the website Sweet Maria's, especially when using gas ovens. Turn off oven immediately and remove beans from the oven if they start burning. Start with a lower temperature next time.
References
- Photo Credit Cocoa Pattern image by Hector Fernandez from Fotolia.com
