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 provide competency for the entire cocoa value chain, such as postharvest procedures.
Why Fermentation and Drying? 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.
Cocoa Fermentation a microbial degradation process
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
Cocoa Fermentation Advanced Scheme
Cocoa Fermentation Best Practice?
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
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
Quality Control The Cut Test an other basic control measures
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
Quality Control The Cut Test an other basic control measures brown-violet violet well fermented cocoa mouldy overfermented slaty fruity acid astringent germinated insect-infested flat and broken
Every cocoa variety has its own aroma potential, but… � unsuitable fermentation/drying spoils any cocoa � optimized fermentation/drying does NOT transform a bulk cocoa (90% of world production) into a fine or flavour cocoa.
Baumschulen Thank You For Your Attention! Management & Tracability Monitoring 360° Konzept Zertifizierung Vermarktung Forest Finest Consulting GmbH Eifelstr. 20 53119 Bonn Germany Produktion & Zertifizierung info@forestfinest-consulting.com Weiterverarbeitung www.forestfinest-consulting.com
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