What Happens to Cacao Beans During the Fermentation Process in Making Chocolate?
During the process of fermentation, the cacao bean undergoes a number of chemical and physical transformations. In appearance, whitish-purple Criollo and Trinitario beans will turn light brown, while raw purple Forastero beans will turn brown. Chemically, various precursors such as flavonoids develop that will affect the color and taste of the chocolate in subsequent stages. In general, fermentation of the cacao beans improves the body of the resulting chocolate and makes it less bitter.
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Cacao Beans and Pulp Removed From the Cacao Pod
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First the cacao beans are taken out of the pods that enclose them; there will be about 40 beans per pod. The pods must be opened in such a way as to not damage the beans. Cracking it open against a rock can assist with this. Inside the pod will be, along with the beans, a mucilagenous material that covers them. Both the pulp and beans are necessary for fermentation, as the pulp provides the sugar that will fuel the process.
Cacao Beans Fermented A Variety of Ways
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Once the cacao beans and pulp have been exposed to air, they are well on their way to fermenting. Naturally occurring yeasts will facilitate the splitting of the sugars in the pulpy beans into alcohol and carbon dioxide. Speed is of the essence because the cacao beans will start to germinate if they are not processed immediately. Germination will cause irreparable bitterness if it progresses too far. Cacao beans may be fermented using a number of different methods involving "sweatboxes" or heaps. Stacked large boxes with holes for drainage are fashioned stepwise like stairs, or wooden boxes capable of holding 1 ton of beans are set up side by side. The beans in these boxes must be regularly aerated and any clumps broken up. Heaps are piles of pulp and cacao beans left to ferment on the ground.
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Cacao Beans Undergo Fermentation
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During fermentation, the temperature of the cacao beans rises to 122 degrees F on the first day; on the second day of fermentation, the temperature will drop to 113 degrees F, when the cacao bean germ dies and enzymes are released from within the bean. The released enzymes will be important in the resulting flavor of the chocolate. As fermentation progresses from two days up to seven days, the cacao beans are rotated in the sweatboxes by transferring them from one box to the other, by shovels or dumping machines. Progressively, lactic acid and acetic acid will develop, the pH will drop, the pulp will run clear and more of the beans will be exposed to oxygen.
Fermentation Is Stopped
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Depending on the type of cacao, fermentation will take a short or relatively longer time. Criollo beans are a milder bean than the harsher Forastero, which requires longer ferment times to soften the taste. Five to seven days are normal. Care must be taken not to overferment the beans, which will cause excessive darkening of the product. Drying the beans can help to stop fermentation. This is done by drying them in the sun, or forced-air or fire-drying the beans.
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References
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