During fermentation and drying of our cocoa we keep temperatures in range of 40 – 45 C. Temperatures below this range lead to incomplete fermentation; above they destroy vital proteins and enzymes that shape the flavour of cocoa and determine its nutritive value. Very critical is a gentle drying phase. It helps to reduce acidity and to allow ample time for oxidization and the development of an intensive chocolate aroma.

Avoiding overheating is also the key determinant of “raw food”, not to be confused with still un-roasted “raw cocoa beans” which may experience heat well beyond 45 C if dried artificially.

Fermented and dried cocoa beans from the Mountains of the Moon™ fulfill all criteria of the raw or living food community and from the beginning of this season we offer our cocoa as “raw cocoa” in this sense.

Also available as peeled cocoa beans and as nibs!

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No Comments | posted December 6, 2009 under Cocoa · Fair Trade · Organic · Raw food