Did you know cocoa beans are harvested year round? The cacao trees are fragile and therefore the pods have to be harvested by hand. Inside
each pod is up to 40 seeds (beans) nestled in a sticky pulp. The pods are split open immediately and the beans are scooped out with the pulp, covered and left to ferment. This first step in fermentation is essential in developing the chocolate flavor. Next, the beans are dried in the sun or in a gently heated room. They are then graded and packed for export. Once the chocolate factory receives the beans they will roast them. At t
his poin
t, the beans skin slips easily from the kernels (or nibs), which are then ready to be made into chocolate or cocoa powder. More on Monday ... ~ Chef Wilkinson ~
Did you know cocoa beans are harvested year round? The cacao trees are fragile and therefore the pods have to be harvested by hand. Inside
each pod is up to 40 seeds (beans) nestled in a sticky pulp. The pods are split open immediately and the beans are scooped out with the pulp, covered and left to ferment. This first step in fermentation is essential in developing the chocolate flavor. Next, the beans are dried in the sun or in a gently heated room. They are then graded and packed for export. Once the chocolate factory receives the beans they will roast them. At t
his poin
t, the beans skin slips easily from the kernels (or nibs), which are then ready to be made into chocolate or cocoa powder. More on Monday ... ~ Chef Wilkinson ~
