A UNIQUE AND DEDICATED PROTOCOL: FROM BEAN TO CHOCOLATE

Cacao is a treasure trove of flavours. To release them, the beans must be processed in a complex process where details can make a big difference in the development of the aromatic notes. The key steps are fermentation and roasting. Each variety will have its own treasure. There are countless flavours to discover and variations of fruitiness to enjoy. Notes of nuts, spices, herbs and more are all present in the cacao fruit. Unfortunately, because cacao was not historically planted for its variety, these flavours have been lost in the industrialized approach to cacao and chocolate.

FERMENTATION AND ROASTING: TWO KEY STEPS

After planting our trees, it took five years before the first harvest. Once we had a sufficient harvest, we began to perfect the production process.

Throughout the fermentation process, the evolution of the temperature and and the pH value are monitored both inside the inside the beans and in the white pulp called "mucilage". During the process, cutting tests are carried out to tests are performed to evaluate the quality of the beans. the beans. On average, the beans are fermented for 5.2 days and turned over 2 times in our boxes. Once the beans have the beans have reached their maximum flavor, the fermentation in the can is finished. This first step is very important for is crucial for the beans to develop the unique the unique flavors of this variety.

FERMENTATION & ROASTING

Roasting is done at low temperature and only for a short period and only for a short period of time. A process that we had to invent, because no because no current process allows for low temperature roasting. at low temperatures. Our roasting process starts at 110 degrees and does not exceed 118 degrees, which is about 20% lower than the lowest the lowest roast in the industry. The time of this roasting is also shorter, about 20 minutes shorter, about 20 minutes, which is half of the of the industry standard. The result is a chocolate with a completely pure flavor.

Chocolate makers, who have become industrial producers, have settled into the belief that cacao is not balanced, that it has foreign flavors and that it must be over-roasted to obtain a uniform product.

We have established custom protocols for processing each variety, from the beans to the chocolate production.

from the bean to the chocolate xoco gourmet cacao professional