A controlled roast

The metal pot holding the cacao seeds sits over an open fire, propped up on two concrete blocks. The flame below the pot is kept low. (Learn more)

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Roasting the seeds brings out their flavor and deepens their color. The process also reduces moisture and acidity, and makes it easier to remove the outer shell to access the inside of the seed, known as the nib. While they roast, the cocoa beans must be closely monitored; the amount of time and the temperature of the roast has a significant effect on their flavor.

Learn more about South America, Venezuela, cacao, chocolate, and fire.

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