Simple ways to improve cocoa processing

Abstract

If the people who inspect or buy your cocoa have made no complaints, you may not need to read this. However, if com­plaints have been made, or if  you do not have a lot of experience in cocoa processing,  then this is for you.  Cocoa processing consists of the fermentation and drying of cocoa beans. These two pro­cesses must be done correctly to obtain dry cocoa beans that  have a good chocolate flavour. Four simple steps are described that will result in finished cocoa beans that are less acid, better flavoured and acceptable to chocolate manufacturers.