In the exciting world of "Bean to Bar" artisanal chocolate making, choosing the right cocoa is essential to creating exceptional chocolates. Two cocoa processing methods, fermentation and washing, have a significant impact on the flavor and quality of the final product. In this article, we will explore what fermented cocoa and washed cocoa are and highlight the advantages of the former in making "Bean to Bar" chocolates.
What is Fermented Cocoa and Washed Cocoa?
Fermented Cocoa : This method is one of the most traditional and widely used to prepare cocoa beans for the manufacture of chocolate. It involves the collection of the cocoa pods and the extraction of the seeds (the cocoa beans). These grains are placed in containers or piles covered with banana leaves or in wooden boxes. Over a period of several days, the grains ferment naturally due to bacteria and yeast present in the environment. This process is essential to develop the characteristic flavors of cocoa.
Washed Cocoa : In this method, cocoa beans are harvested and undergo an immediate washing process to remove the pulp surrounding them. Then, they are dried in the sun or in special dryers. Washed cocoa is considered a more modern and controlled method compared to fermentation.
Advantages of Fermented Cocoa for "Bean to Bar" Chocolate:
Unique Flavor Development : Fermentation is essential for the development of the characteristic flavors of chocolate. During this process, natural microorganisms break down the astringent and bitter substances present in the cocoa beans, resulting in a more balanced and complex flavor in the final chocolate.
Aromatic and Fruity Notes : Fermented cocoa often exhibits distinctive aromatic and fruity notes that are highly valued in the artisanal chocolate industry. These notes can include nuances of tropical fruits, spices and florals that add richness and complexity to the chocolate.
Smooth Texture : Fermentation also affects the texture of the cocoa beans, making them softer and easier to grind. This facilitates the conching process, where the texture of the chocolate is further refined and softened.
Sustainability and Tradition : The fermentation method is a traditional practice in cocoa-producing regions and contributes to agricultural sustainability and the maintenance of local traditions.
Quality Control: We "Bean to Bar" chocolate producers are often directly involved in the fermentation process, allowing us to control the quality of the cocoa from the beginning and adapt it to your flavor preferences.
Fermented Cocoa, a Delicious Choice
While both methods, fermentation and washing, have their applications, fermented cocoa stands out as the preferred choice for "Bean to Bar" chocolate producers who seek excellence in flavor and quality. The natural fermentation process brings depth, complexity and unique character to the cocoa beans, resulting in chocolates that delight the palates of chocolate lovers around the world. Ultimately, the choice between fermented cocoa and washed cocoa will depend on the chocolatier's preferences and goals, but fermented cocoa remains an unbeatable option for those seeking the true magic of chocolate.