Description
Making chocolate from cacao pods involves fermentation, roasting, winnowing, and grinding.
Technical
Cacao beans are fermented for 4 days, then roasted at 100-150°C for 2 hours to enhance flavor. Winnowing takes around 3 hours, and the beans are then ground into chocolate.
Science
Primary Reaction
Fermentation and Maillard reaction
Sensory Profile
Aroma ()
RichFruityFloralEarthyNuttySpicy
Compounds: 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, dimethyl trisulfide, linalool, benzaldehyde, vanillin
Wine Analogy
Similar to aged Cabernet Sauvignon with complex tannin structure
Coffee Analogy
Comparable to single-origin dark roast with fruity undertones