Proper fermentation is crucial for creating the best flavor in cocoa beans. The beans and pulp must be carefully removed from the pod as quickly as possible after harvesting to prevent them from germinating. If germination is allowed to go too far, the beans will be bitter and this cannot be rectified with further processing.

The contents are usually placed into sweatboxes where they are strategically turned to control the fermentation process and to reduce the moisture content. During fermentation, the beans undergo many chemical changes. The tannins and bitter substances break down and the initial chocolate flavor begins to develop. This flavor precursor will be brought out further during roasting. Poor fermentation techniques hinder the aroma, flavor and quality of the finished product.

Go to Amano Artisan Chocolate to read more about fermenting cocoa beans.