Fermenting the seeds

Removed from their pods, the cacao seeds, along with the pulp of the fruit, are fermenting in a wooden bucket on the plantation. (Learn more)

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Fermentation, which converts the seeds’ sugars into acids, is the first step in the process of making the seeds into cocoa. The fermentation process lasts from two to seven days and causes the seeds to develop their distinct cocoa flavor.

Learn more about cacao, chocolate, and fermentation.

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