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.
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