What You Need to Know
During fermentation, lactic acid bacteria, acetic acid bacteria, and yeasts metabolize sugars to produce acids, alcohols, and volatile flavor compounds, lowering the pH and altering polyphenol structure. The resulting hydrolysis of theobromine‑rich polyphenols reduces astringency and enhances antioxidant activity.
The Science
Primary Reaction
Anaerobic fermentation of cacao nib sugars by lactic acid bacteria, acetic acid bacteria, and yeasts, producing acids, alcohols, and volatile flavor compounds