What You Need to Know
During fermentation, bean sugars are metabolized by yeasts to ethanol, then by lactic acid bacteria to lactic acid and by acetic acid bacteria to acetic acid, lowering pH and generating flavor‑active metabolites. Subsequent stone grinding mechanically removes the husk, reduces particle size, and generates friction heat that can modify volatile compounds and polyphenol profiles.
Steps
- 1.
Xocolatl (Aztec Empire): Fermentation develops base flavors while stone grinding creates essential texture
- 2.
Champurrado (Mexico): Stone-ground cacao provides gritty mouthfeel contrasting with smooth masa base
- 3.
Tejate (Oaxaca): Fermentation creates floral notes that balance maize and mamey seed components
The Science
Primary Reaction
Anaerobic sugar fermentation (glucose → ethanol) followed by aerobic oxidation (ethanol → acetic acid) and mechanical size reduction with friction‑induced heating.