Roasting is important in cocoa bean processing

Everyone knows that in the production process of cocoa bean products (such as cocoa powder, chocolate, etc.), baking is an essential process.

The roasting process is first to deepen the color of the cocoa beans, and the other is to nurture the special aroma of the cocoa beans. Just like roasting coffee beans, this process can remove part of the sourness produced by the fermentation process and add some roasted aromas, but to grasp the degree of this is very important to consider the professionalism of the roaster/manufacturer. The roasting time and temperature depend on the type of beans, water content, bean condition, (size), type of beans (including whole beans, thin-shelled beans, shelled seeds, and ground shelled seeds) The fine particles), and what you want to achieve the final taste. It takes 30 to 60 minutes to bake whole beans (the longest is 2 hours), and the baking temperature is 120 to 160 degrees. This processing method is much milder than coffee beans, because cocoa beans contain a lot of amino acids and sugars that can participate in the Maillard reaction and produce a burnt flavor. Too high temperature and too long time will destroy proper Maillard. The wonderful flavor of the reaction. And gentle roasting also helps preserve some flavors, including the inherent flavor of beans and the flavors produced during fermentation.

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