![]() ![]() Roasted beans do.įinally, for those of you who have read about the nutritional value of chocolate and cocoa beans, and worry that roasting destroys these nutrients, please remember that all of the research (to the best of my knowledge) has been done on fully roasted, fermented cocoa beans and chocolate. The vinegar smell from fermenting is driven off. Various chemical reactions occur when cocoa beans are roasted and proper roasting is integral to good flavored chocolate. There is a "quantifiable" risk of infection from unroasted cocoa beans. This is rather important as the conditions in which cocoa beans are fermented are naturally full of bacteria, fungi and molds. It also virtually sterilizes the cocoa bean. It helps separate the outer husk from the inner bean and makes cracking and winnowing much easier. Roasting accomplishing a number of things. The fermentation process does darken them up considerably and you may think they are already roasted, but the lack of an evenness in color and texture is the key to telling when they are unroasted. Most cocoa beans that you will encounter for chocolate making are fermented, but are not roasted yet. ![]()
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