What happens to cacao beans during the fermentation process?
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What happens to cacao beans during the fermentation process?
Best answer:
Answer by Go Red Wings!
They explode into a mass of shrooms and cause the cacao polulation of the world to become high on schroomy shroom shrooms.
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the beans will lose flavor to the liquid (beer, wine, mead, cider, etc) but will not ferment due to lack of yeast food in the cacao beans. there is a possibility that some oils from the beans could leach out and cause spoilage.
Scharffen Berger chocolate says:
“The principal effect of fermentation is to eliminate or, at least, drastically reduce astringency and to develop the full cacao flavor.”
The book “The science of Chocolate” has a lot of good information:
http://www.amazon.com/Science-Chocolate-Rsc-Paperbacks/dp/0854046003