Chocolate is a beloved treat that has been enjoyed for centuries. People often think of chocolate as a bad thing to do, but good chocolate made from fresh cacao pods can be both tasty and good for you. When you make your own chocolate from scratch, you can choose exactly what goes into it and make a treat that is both sweet and good for you.
You can use this recipe to learn how to make rich, creamy chocolate from fresh cacao pods that you can use in many tasty treats. There are a lot of different things you can make with chocolate. I will show you how to ferment cacao beans, roast cacao beans, and temper chocolate.
Fermenting cocoa beans is an essential step in chocolate making. Proper fermentation transforms the raw beans into the chocolate we know and love This process develops the flavor, color, and aroma that define quality chocolate
Follow this comprehensive guide to ferment cocoa beans successfully at home
Overview of Cocoa Bean Fermentation
Fermentation causes complex chemical changes inside the cocoa beans:
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Yeasts and bacteria break down the pulp surrounding the beans, producing alcohol, lactic acid, and acetic acid.
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These acids penetrate the beans, initiating reactions that develop chocolate flavor precursors.
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Heat generation inside the fermenting mass allows enzymes to break down bitter compounds and polyphenols.
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Byproducts give fermented beans their characteristic brown color and rich chocolate aroma.
With proper technique and monitoring, these reactions can be harnessed to produce delicious chocolate.
Equipment Needed for Cocoa Bean Fermentation
Fermenting cocoa beans requires minimal equipment:
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Fermentation container (wooden box, plastic bucket)
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Lid or cover material (banana leaves, burlap sack, plastic sheeting)
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Thermometer to monitor internal temperature
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Stirring tool (wooden paddle or shovel)
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Knife for splitting pods
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Drying surface (mesh screen, tarp)
Simple materials like these allow small-scale fermentation of 1-5 pounds of beans.
Step 1: Harvest Ripe Cocoa Pods
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Harvest pods when fully ripe. Pods should be plump with visible ridges and take on a yellow-orange hue.
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Use a sharp knife to cut pods from the tree. Be careful not to injure the buds for next year’s flowers.
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Collect pods in mesh bags or baskets to allow airflow and drainage.
Picking pods at peak ripeness ensures the highest quality beans for fermentation. Handle the fresh pods gently to avoid bruising.
Step 2: Split Open the Pods
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Working over a collecting bin, hold the pod firmly and strike with a blunt object to split it open.
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Alternatively, cut pods lengthwise with a sharp knife.
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Scoop out the sticky pulp-covered beans and place them in a holding container.
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Discard the dry pod shells.
Splitting pods cleanly and removing beans/pulp expedites the fermentation process.
Step 3: Load Beans into Fermentation Container
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Place bean pulp mixture into fermentation box or bucket.
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Loosely shovel beans into the container – do not pack tightly.
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Fill container about 3/4 full to allow space for expansion.
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The beans should be covered in 2-3 inches of liquid pulp. Add water if needed.
Proper loading promotes good aeration and drainage.
Step 4: Cover Beans and Allow Fermentation
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Cover beans with banana leaves, burlap, or perforated plastic sheeting.
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Ensure the environment stays warm (ideally ~100-110°F). Move indoors if needed.
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Ferment for 5-8 days, checking temperature and stirring daily.
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Beans are finished when the internal temperature peaks and starts dropping.
Covering retains heat and humidity while allowing gas exchange. Frequent stirring and temp monitoring prevent over-fermenting.
Step 5: Drain and Dry Fermented Beans
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Drain liquid from the fermented beans. Compost drained pulp.
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Spread beans on mesh screens or tarps to dry in the sun.
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Stir beans frequently to ensure even drying.
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Beans are dried when their moisture content drops below 7%.
Drying prepares beans for storage, roasting, and chocolate making.
What is the Ideal Fermentation Temperature?
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Target 100-110°F internally within the fermenting bean mass.
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Temperatures above 120°F risk over-fermentation and off-flavors.
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Cooler temperatures below 90°F slow fermentation.
Monitoring temperature ensures ideal microbial activity and enzyme reactions.
How Long Should You Ferment Cocoa Beans?
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Ferment beans for 5-8 days total.
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The process is complete when the temperature peaks then starts dropping.
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Taste samples periodically after 5 days to check flavor development.
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Insufficient fermentation leaves beans with undeveloped flavor.
Fermentation durations vary based on bean type, ripeness, and environmental temperatures.
What are Signs of Successful Fermentation?
Well-fermented beans exhibit:
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Distinctive chocolate aroma
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Deep brown color
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Lack of vinegar odor
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Fully dried beans should feel crunchy
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Interior should show a purple hue when cut
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Desired flavor balance of sweetness and bitterness
Monitoring key indicators helps achieve optimal fermentation.
Should Cocoa Beans be Fermented in Water?
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Fermenting beans under water is not recommended.
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Water prevents crucial aeration needed for yeast activity.
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Underwater ferments often yield less complex flavor.
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The naturally present pulp liquid is ideal for fermentation.
Proper air circulation is critical for full flavor development.
Troubleshooting Cocoa Bean Fermentation
Problem: Over-fermentation with sour flavor
Solution: Reduce time, temperature, and frequency of stirring
Problem: Under-fermentation with bitter, astringent beans
Solution: Increase time, temperature, and stirring
Problem: Mold growth
Solution: Improve aeration and drainage
Adjusting key factors helps achieve optimal fermentation.
Storing Fermented Cocoa Beans
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After drying, store beans in breathable containers like cloth bags.
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Keep beans in a cool, dark place away from moisture, pests, and odors.
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Properly dried beans can be stored for up to 2 years.
Following the entire process from harvest through fermentation, drying, and storage allows you to create incredible chocolate from scratch. With care and diligence, homemade chocolate can rival anything from a boutique chocolate maker. Try your hand at cocoa bean fermentation and taste the fruits of your labor.
How to ferment the cacao beans without molding?
After the first four failed attempts, I came up with some ways to keep things under control and practice good hygiene:
1. Drain the cacao beans: Every day during fermentation, we should drain the extra liquid from the beans so that they don’t get soggy with fermentation juice. Since the fermentation juice contains a small amount of alcohol, which could stop the cacao beans from fermenting.
2. Choose the right container: Select a clean, airtight container that is free of any cracks or holes that could allow mold or other contaminants to enter. The insulated bag I used was not airtight, that’s why that group of cacao beans grew the most molds. I used a pizza dough proofing box.
3. Each day, switch out the banana leaves. To keep the cacao beans moist, you can cover them with clean banana leaves. However, according to my observation, the banana leaves got molds even before the cacao beams. So, if you decide to use banana leaves, make sure to switch them out every day to keep mold from growing.
molds growing on banana leaves
4. Keep an eye on the temperature and humidity. Cacao beans ferment best when the temperature is between 2070 and 85%C2%B0F and the humidity level is between 80 and 90%. This environment is optimal for the growth of yeast and lactic acid bacteria. Because they break down food, lactic acid bacteria make lactic acid, which lowers the pH of the fermented cacao beans. This low pH environment makes it difficult for molds and other unwanted microorganisms to grow.
Even though I put hot water in the oven three times a day to keep it warm and damp, the temperature dropped quickly over time.
So, the best thing to do is put your oven on “proofing mode” and leave it on for the whole fermentation process. The proofing temperature for each oven is different. You can use a thermometer to keep an eye on it and make sure it stays between 80°F and 90°F.
5. Stir the cacao beans often: Every 12 to 24 hours, stir the beans to make sure the yeast and bacteria are spread out evenly and to stop mold from growing. Keep the container closed and sealed for the rest of the time to prevent contamination by mold.
6. Check for mold often: Every day when you stir the cacao beans, look for signs of mold growth. Throw away any beans that have mold on them.
For my second attempt, I placed all the cacao beans in an airtight proofing box (you can use any type of food-grade airtight box), and fermented the beans in my oven at the “proofing mode” (85°F). I opened the box to drain excess fermentation juice, and stir the cacao beans daily, until they turned into a brownish color after 3 days of fermentation.
The fermentation time could be different depending on the size, type, and number of cacao beans, the humidity and temperature of the oven, and how often and how hard the beans are mixed and stirred. In general, cacao bean fermentation usually takes 3 to 7 days.
Temper the chocolate
The process of tempering chocolate helps to keep the cocoa butter crystals stable in melted chocolate. This gives the chocolate a glossy, smooth texture and stops it from blooming, which is a white discoloration that happens when chocolate is exposed to changes in temperature.
Here are some of the most common methods for tempering chocolate:
- When using the seed method, you melt the chocolate until it’s the right temperature, then add a small amount of tempered chocolate (the “seed”) and stir until the temperature stays the same.
- For the tabling method, spread the melted chocolate out on a cool surface, like a marble slab, and use a spatula to work it until it reaches the right temperature.
- Microwave Method: In this method, you melt the chocolate in a bowl that can go in the microwave. Then, you add small amounts of tempered chocolate and stir them in to lower the temperature to the right level.
- If you use this method, you melt the chocolate in a bowl that can handle heat that is set over a bowl of hot water. Then, you put the bowl over a bowl of iced water to cool it down. – We are going to use this method today.
I used the indirect heating method (see below for full instructions), but the chocolates that were tempered and those that weren’t looked and tasted almost the same. Maybe it’s because my food thermometer wasn’t accurate enough. Anyway, they were both super rich and delicious!.
Fermenting and Drying Cocoa at Home | Chocolate Phayanak
FAQ
How to ferment cocoa at home?
Can I ferment cocoa beans in a jar?
What happens if you don’t ferment cocoa beans?
Can You ferment cocoa beans at home?
Fermenting cocoa beans is a crucial step in the chocolate-making process as it helps to develop the flavour of the beans. While this step is typically done by professional chocolate makers, you can also ferment cocoa beans at home with the right tools and knowledge.
Do Cocoa beans go bad?
The raw cocoa or cacao bean can be stored in an air-tight container in a cool, dry, dark place. If all of the air is removed cocoa beans will last for up to a year or longer. However, they can go bad and may show signs of mold from humidity and have an off-aroma or flavor. Roasted cocoa beans will start to lose their flavor after about one month of storage. When purchasing cocoa bean powder, be sure to read the manufacturer’s suggested use-by date. Cocoa powder can last up to three years when properly stored.
How do you ferment cacao beans?
To ferment the cacao beans, place them in a clean, airtight container and cover them with a clean cloth. Let the beans ferment for 5 to 7 days, stirring them occasionally to ensure even fermentation. During this time, the beans will develop their characteristic flavor and aroma. Step 4: Dry the Fermented Cacao Beans
How long do cocoa beans take to ferment?
Continue fermenting the cocoa beans for 5-7 days until they develop a strong, fermented aroma. During the fermentation process, it is crucial to follow specific steps to ensure the cocoa beans ferment properly. Placing the beans in a fermentation box or container creates the ideal environment for fermentation.