What You Need to Know
The process begins with a controlled fermentation of cacao beans at 30–35 °C for 48–72 h, producing lactic acid and converting tannins into less astringent compounds. Roasting at 120–140 °C initiates Maillard reactions that generate melanoidins, deepening color and adding roasted notes. Grinding to <200 µm increases soluble solids, facilitating extraction of flavan‑3‑ols, while mixing with hot water and spices yields a balanced sweet‑spicy profile with pH 5.5–6.0.
The Science
Primary Reaction
Fermentation of cacao beans producing lactic acid and tannin conversion; Maillard reaction during roasting