What You Need to Know
Microbial succession converts pulp sugars to ethanol via yeasts (Saccharomyces, Candida), then lactic‑acid bacteria produce lactic acid and Acetobacter oxidize ethanol to acetic acid, raising temperature to 30–35 °C and dropping pH from ~6.5 to ~4.5. The acidification, ethanol oxidation, and CO₂ evolution generate free amino acids, polyphenol modifications, and volatile aroma compounds that define chocolate quality.
Steps
- 1.
Oaxacan Chocolate (Mexico): Develops deep flavor precursors for stone-ground chocolate tablets
- 2.
Champurrado (Aztec Empire): Creates base notes for the ceremonial maize-chocolate beverage
- 3.
Mole Poblano (Puebla, Mexico): Provides fermented depth to the complex sauce
The Science
Primary Reaction
Yeast fermentation of sugars to ethanol followed by bacterial oxidation of ethanol to acetic acid (with concurrent lactic‑acid production)