What You Need to Know
Slow moisture reduction (7→2% over 6-10 days) allows continued hydrolysis of glycosylated precursors by endogenous β-glucosidase, yielding linalool and other monoterpenes. Polyphenol oxidase activity declines gradually, preserving epicatechin levels.
Produces beans with 30% more floral/fruity volatiles than mechanical drying, essential for ultra-premium single-origin chocolate.
Key Parameters
Temperature
30°C
22°C - 34°C
Time
8 days
6 days - 12 days
Equipment
Handwoven mata de cacao racksPalm-thatch shade adjusters
Steps
- 1.
Chuao Porcelana (Venezuela): Preserves methylbutanal precursors for truffle-like notes
The Science
Primary Reaction
Non-enzymatic glycoside hydrolysis