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.