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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cocoa bean fermentation: a FERMENTATION culinary technique.
See full technique reference →Fermentation is an important step in processing cocoa beans to make chocolate.
Ghanaian Cocoa Liquor (Ghana): Fermentation develops the characteristic chocolate flavor precursors
Venezuelan Porcelana Chocolate (Venezuela): Precise fermentation creates delicate floral notes
Indonesian Cacao Wine (Indonesia): Extended fermentation produces alcoholic beverage from cacao pulp
You're reading one of techniques available free. Full library with Gastronome.
Over-fermentation
Cause: Excessive microbial activity beyond optimal time
Fix: Monitor temperature and turn piles regularly
Under-fermentation
Cause: Insufficient microbial activity or time
Fix: Extend fermentation period and ensure proper pile aeration