Category Archives: Cocao Plantation
SAN JOSE DE BARLOVENTO, Venezuela (Reuters) – Venezuela cocoa trader Freddy Galindo has battled highway robberies, kidnappings of family members and declining quality in his 19 years exporting the nation’s legendary beans.
“Of all the different transformations we call cooking, I think fermentation is the most miraculous, and the most mysterious. That is because it doesn’t involve any applied heat at all.
This is food and drink made strictly through the action of bacteria and fungi. They perform all the transformations that normally we need heat to make happen.
People don’t realize, as they walk through the supermarket, how many fermented foods are there”. – Michael Pollan
Chocolate makes no exception!
Fermenting the cocoa beans anywhere from 3 to 7 days is a crucial step in the making of any chocolate product because it has a HUGE influence on how the chocolate will taste, and how its intrinsic flavors and aromas develop.
source: the chocolate journalist