The secret to developing the most delicious chocolate

One of our Founders could not control her excitement when these 3 bags of beans arrived! Read on to find out why.

Farmers who we have worked with and trained in quality processing procedures. One of the most important steps in this process is the fermentation of the cacao beans. In a nutshell, after the pods are removed from the tree, the beans are taken out and put into fermentation boxes where they are left to ferment for anywhere from 2 – 8 days (depending on many factors). This is probably the most important step in developing flavour and when this process goes wrong, it can have dire effects for the cacao bean and lead to terrible chocolate.

The fermenting process ranges from small scale local fermentation in bags to high tech and extremely scientific fermenting stations. It is pure science and can be studied and experimented on perpetually. One of our aims here in India is to work with farmers to bring a more consistent, quality & flavour-focused fermentation process. So why are these 3 bags of beans so special? These beans have been fermented here in India in a completely controlled and scientific environment to get the best fermentation possible.

But what does this all mean for the chocolate? It creates chocolate with much better flavour notes!