more about...
-
-Natural removal of mucilaginous pulp
-
-Death of the germ (loss of seed germination capacity)
-
-Protein hydrolysis (amino acids)
-
-Hydrolysis of sugars present in the pulp
-
-Browning of cotyledons, proved by oxidation reactions of phenolic compounds
Important factors in the fermentation process
It is the most important stage, in which the death of the embryo of the seed takes place, and the beginning of the formation of the flavor and aroma of chocolate takes place. The seed mass is placed for fermentation, in round wooden limbs and can remain for up to 7 days. The 1st stirring is performed after 48 hours, after that every 24 hours.
The troughs have holes in the ballast (15 by 15 cm) to drain excess honey out of the mass and are kept in an appropriate area with drains, covered and protected from the wind. The seed mass is covered with burlap sack or banana leaves (to avoid heat loss and dry surface seeds).
At this stage, cell walls break down, enzymes come in contact with their substrates, proteins are broken down into amino acids, and sugars are broken into smaller chains and consumed by the microorganisms that develop during fermentation:
1st Alcoholic Phase or Anaerobic Fermentation (no air, no oxygen)
There is a transformation of the sugars from the pulp into alcohol and carbon dioxide. This reaction causes the temperature to rise (between 30 ° C to 35 ° C). This should occur within the first forty-eight hours and there is a release of 96 KJ / molecule of processed sugar.
2nd - Acetic Phase or Aerobic Fermentation
It favors acetic bacteria, which produce acetic acid (vinegar). This reaction generates more energy.
The temperature can go above 50ºC by the release of 490 KJ. At this stage, correct turns should be performed (homogenization of the mass), in order to have uniformity in the fermentation.
Almond drying
Use of greenhouses and barges, avoiding a quick drying and keeping the temperature of the mass around 35ºC, reducing humidity from 40/50% to 6/8%, not allowing the loss of the cocoa butter to the forehead - film that surrounds the almond - and at the same time allowing the volatile acids formed in the fermentation to be eliminated satisfactorily; besides giving the almonds a lower astringency and bitterness giving quality and different flavor in the almonds.