Posted by Geert Vercruysse on 11/05/2011 in Cocao Plantation, Learning about chocolate, Plantation Fermentation
Tags: beans, Fermentacion, Venezuela.
10/06/2011 at 00:00
It’s amazing how many differenty types of fermentation designs there are – from a pile of beans wrapped in banana leaves to cascaded boxes in a covered room. It makes you wonder if these methods evolved locally according to what was best for that bean variety or if there is one “best” way. I think the most critical thing is to bring the pods in from the fields as soon as possible and fermentation. The rest is just tradition and it’s better to get a little tradition in the chocolate than something made in a controlled factory… any day.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Blog at WordPress.com.
Entries (RSS) and Comments (RSS)