Description
Mayan cacao grinding is a low‑temperature, stone‑based mechanical process that reduces roasted beans to a fine paste, liberating cocoa butter and flavor precursors.
Technical
The process relies on controlled friction to keep the mass temperature below 40 °C, preventing lipid oxidation and preserving volatile aromas. Adequate roasting inactivates polyphenol oxidase, so that prolonged grinding does not hydrolyze polyphenols into bitter compounds. Particle size below 200 µm maximizes cocoa‑butter release and flavor precursor extraction.
Science
Primary Reaction
Mechanical crushing of roasted cacao beans leading to cocoa butter release and polyphenol hydrolysis
Sensory Profile
Aroma ()
earthycocoanuttywarmsubtleroastedwoodyspicyfruityfloral