What You Need to Know
Anaerobic yeast/lactic acid bacteria (e.g., Saccharomyces cerevisiae, Lactobacillus plantarum) metabolize pulp sugars, generating heat (40-50°C) that kills the seed embryo and initiates enzymatic reactions converting bitter polyphenols into aromatic precursors like oligopeptides and reducing sugars through proteolysis and glycosidase activity.
Critical for developing the complex floral (linalool), fruity (ethyl phenylacetate), and nutty (pyrazines) notes characteristic of premium chocolate, while reducing astringency from native catechins.
Key Parameters
Temperature
45°C
35°C - 52°C
Time
120h
72h - 144h
Equipment
Wooden fermentation boxesBanana leaf insulationpH meter
Steps
- 1.
Oaxacan stone-ground chocolate (Mexico): Develops cinnamon-like spice notes
The Science
Primary Reaction
Microbial fermentation of cacao pulp