Fermentation: A close-up look

A closer look at the fermenting seeds shows the natural liquid that escapes the seeds and starts the fermentation process. (Learn more)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Learn more

Fermentation generates heat, so the seeds are turned frequently to maintain an even temperature. The elevated temperature — up to 140 degrees Fahrenheit — changes the chemical composition of the seeds, activating enzymes that help the seeds develop their unique flavor. As they ferment, the seeds absorb moisture and become plump, and they develop a distinct odor and texture.

Learn more about cacao, chocolate, and fermentation.

Powered by LEARN NC