Description
Aztec chocolate making involves roasting cacao beans, fermenting pods, and grinding into a frothy beverage.
Technical
During roasting, Maillard reactions between amino acids and reducing sugars produce melanoidins and flavor compounds, while fermentation converts sugars to lactic acid, ethanol, and volatile aroma molecules. The mechanical grinding releases cocoa butter, forming a stable emulsion that gives the beverage its characteristic smooth texture.
Science
Primary Reaction
Maillard reaction during roasting and fermentation of sugars to acids and alcohols
Sensory Profile
Aroma ()
earthynuttyspicysmokycocoawoodyfermentedcaramelizedfloralpeppery