Chocolate: tree to bar.

 

Crucial…

After harvesting, fermenting, drying, aging…cacao is ready to be stored, until it’s time for the buyer to collect it🌱It’s crucial to keep oxygen out and ensuring humidity levels are consistent; a way of doing this is with GrainPro bags🍫#PDGCacao 📸Credit: @cacaodada

via PDG Cacao op Instagram: “After harvesting, fermenting, drying, aging…cacao is ready to be stored, until it’s time for the buyer to collect it🌱It’s crucial to keep…”

 

The best natural heat container…

Peeling back the curtain on a ferment one day after the fully aerobic phase started. The oxidation of ethanol to acetic acid is highly exothermic and has increased the temperature of the fermenting mass to just over 50 C. The heat and acetic acid have started to scorch the banana leaves and you can smell the vinegar in the air before you get close to the box. If you look closely, you can see some beans are bleeding purple pigment. This indicates that cell death and lysis inside the seeds has begun, and the complex cascade of enzymatic and other chemical reactions that produce the precursors to chocolate flavor are under way.

BRON: https://www.instagram.com/cacao4hawaii/

 

Fruit Variation

Bron: About | Cacao Services, Inc.

 

Try to understand…from beans to chocolate.

Try to understand the magic behind the chocolates you eat…you may fall in love with the process and be more selective about what you eat.

From beans to Chocolate Factory