Controlled fermentation resulting in superior tasting chocolates
The fermentation of cocoa beans is the critical step in developing the full flavor potential of the cocoa bean. It is a spontaneous process conducted by the artisan-farmer directly after harvesting the cocoa fruits (pods). Because of its critical position in the quality chain linking plantation to chocolate production, the Barry Callebaut Group identified this fermentation more than a decade ago as one of the key steps that required optimization in order to close the quality chain and provide the purest, most intense, natural chocolate experience up to now. Therefore an extensive program towards that goal was initiated culminating in 2015 with the introduction of the first viable, 100% natural yeast-based starter cultures optimally adapted to the cocoa fermentation.
Unlocking the full potential of cocoa
Decoding thousands of bioactive components in the cocoa bean makes it possible to predict which bean will deliver the deepest brown color or the most intense flavor. With the goal to analyze the around 20,000 chemical components of the cocoa bean, the Barry Callebaut Group is conducting a six-year research project called COMETA with Jacobs University in Bremen, Germany. At the end of the cooperation in 2020, a unique database, new methods and rapid tests for the classification and quality control of the cocoa beans used by the Barry Callebaut Group in its production will be available, allowing the manufacturing of precisely tailored products.