What You Need to Know
Cacao beans are fermented for 4 days, then roasted at 100-150°C for 2 hours to enhance flavor. Winnowing takes around 3 hours, and the beans are then ground into chocolate.
Steps
- 1.
Oaxacan Mole Negro (Mexico): Provides deep chocolate base for complex sauce
- 2.
Trinidadian Cocoa Tea (Trinidad and Tobago): Uses freshly ground cacao for aromatic beverage
- 3.
Mayan Xocolatl (Mesoamerica): Traditional spiced chocolate drink preparation
The Science
Primary Reaction
Fermentation and Maillard reaction