Description
Winnowing is a mechanical process used to separate cacao nibs from their shells.
Technical
Winnowing involves mechanical cracking of cacao beans to separate nibs from shells, typically using a winnower or a food processor with a sifter attachment. The process requires careful temperature control to prevent the nibs from becoming brittle and breaking. Optimal results are achieved when the temperature is between 20°C to 30°C (68°F to 86°F).
Science
Primary Reaction
mechanical separation
Sensory Profile
Aroma ()
cacaoearthynuttyroastedwoodyslightly smoky
Wine Analogy
Similar to separating grape skins during wine pressing
Coffee Analogy
Like separating chaff from coffee beans after roasting