 *
he beans are left to ferment on chests or in large piles on the ground, and
are covered over with banana leaves. Yeast and bacteria now go to work,
removing the sugar by converting it first to alcohol and carbon dioxide,
and then to acetic acid. This process takes between 2 and 9 days, depending
on the type of bean. The beans are continually turned over to ensure that
they ferment evenly. The end result of this process is a bean loosened from
its pulp, devoid of its ability to germinate, and full of color and flavor.
Next, the beans are dried. They are placed on bamboo or wooden mats or and exposed
to the hot sun for roughly two weeks. The beans are continually turned over to
ensure even drying. Before the beans can be shipped, they must be packed into
sacks; then they are stored, branded and numbered.
* based on the publication "All About Chocolate," by Callebaut.
Chocolate Necessities, Inc.
1-800-804-0589
info@chocolatenecessities.com
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