Description
Microbial fermentation of cacao beans that develops precursor compounds for chocolate flavor.
Technical
Anaerobic yeast/lactic acid bacteria (e.g., Saccharomyces cerevisiae, Lactobacillus plantarum) metabolize pulp sugars, generating heat (40-50°C) that kills the seed embryo and initiates enzymatic reactions converting bitter polyphenols into aromatic precursors like oligopeptides and reducing sugars through proteolysis and glycosidase activity.
Culinary Significance
Critical for developing the complex floral (linalool), fruity (ethyl phenylacetate), and nutty (pyrazines) notes characteristic of premium chocolate, while reducing astringency from native catechins.
Science
Primary Reaction
Microbial fermentation of cacao pulp
Parameters
Temperature
45°C optimal
35°C to 52°C range
Time
120h
72h – 144h
Equipment