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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional Mayan process that ferments cacao beans then sun‑dries them to develop flavor precursors.
Origin: Mayan (Pre‑Columbian (c. 250–1500 CE)) — Mesoamerica (Yucatán Peninsula)
See full technique reference →Yeasts convert bean sugars to ethanol, which acetic acid bacteria oxidize to acetic acid, lowering pH and producing CO₂ and lactic acid. The acidic environment drives enzymatic reactions that generate flavor precursors such as aldehydes and esters. Subsequent sun drying removes moisture to ~7 % while preserving these volatile compounds.
Primary Reaction
Yeast‑mediated sugar → ethanol; ethanol + O₂ → acetic acid (by acetic acid bacteria)
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Key Variables