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Fermentation and drying- The keys to obtaining the best chocolate
- Dr. Silke Elwers
1 2/3/2016 Chocolate Makers’ Forum, February 4th 2016
Fermentation and drying- The keys to obtaining the best chocolate - - PowerPoint PPT Presentation
Fermentation and drying- The keys to obtaining the best chocolate - - PowerPoint PPT Presentation
Fermentation and drying- The keys to obtaining the best chocolate Dr. Silke Elwers 2/3/2016 1 Chocolate Makers Forum, February 4th 2016 Who we are ForestFinest Consulting is a leading consultancy for sustainable land use projects. We
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Fermentation Drying During fermentation and drying precursors of the COCOA FLAVOUR are formed. Besides, astringency and bitterness are reduced. The flavour itself is fully expressed during roasting.
Why Fermentation and Drying?
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Cocoa Fermentation
a microbial degradation process
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Cocoa Fermentation
Basic Scheme
Sugar (Fruit Pulp) Yeasts Ethanol Acetic Acid Bacteria Acetic Acid Temperature Rise Death of Cocoa Seeds Formation of Aroma Precursors Loss of Astringency 3 to 8 days, seed are in general turned 3-4 times
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Cocoa Fermentation
Advanced Scheme
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Cocoa Fermentation
Best Practice?
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Cocoa Fermentation
Best Practice?
Avoid temperature losses No oxigen in the first (anaerobic) phase (first 48 hours) Sufficient aeration in the second (aerobic) phase
- Regular process controls (temperature, seed, pH)
Maximum uniformity Independence of climate Adjusted to varieties, volume and site New approaches with starter cultures
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Cocoa Drying
Conversion into a storable product
acids etc.
Reduction of the water content from 50% to 5-7% Conclusion of development of flavour precursors
- Minimum 7, maximum 14 days
If drying too quickly, less aroma precursors are formed and more acid remains in the seed If drying too slowly, mould ingression could take place
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Quality Control
The Cut Test an other basic control measures
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Quality Control
The Cut Test an other basic control measures
Counting out the number of beans in 100 g Cutting 300 cocoa beans into halves Counting out violet, slaty, mouldy, insect-infested, light- breaking beans Counting double, flat and germinated beans, foreign matter Sensory analysis
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Quality Control
The Cut Test an other basic control measures
cocoa fruity acid astringent
well fermented brown-violet violet
- verfermented
slaty mouldy germinated insect-infested flat and broken
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Every cocoa variety has its own aroma potential, but…
unsuitable fermentation/drying spoils any cocoa
- ptimized fermentation/drying does NOT transform a bulk
cocoa (90% of world production) into a fine or flavour cocoa.
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Baumschulen Management & Monitoring
Zertifizierung
Produktion & Weiterverarbeitung
Zertifizierung
Vermarktung
Tracability
360° Konzept
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