cocoa bean processing

Cocoa bean processing begins by harvesting ripe cacao pods, extracting the beans, and fermenting them to develop flavor. After fermentation, the beans are dried and roasted to enhance aroma and taste. The roasted beans are then cracked open, and the shells are removed to reveal cacao nibs. These nibs are ground into a liquid paste called chocolate liquor, which can be further processed to produce cocoa solids and cocoa butter. These ingredients are combined with other components to manufacture various chocolate products. This process transforms raw beans into the chocolate we enjoy, balancing complex flavors through careful steps.