Roasting cacao virtually sterilises the... - TheKetoCulture
Roasting cacao virtually sterilises the cacao bean. It also helps separate the outer husk from the inner bean making cracking and winnowing much easier. ⁣ ⁣ Roasting the beans correctly would boost the potency of some bio-active and antioxidant compounds while protecting desired sensory aspects of chocolate. The vinegar smell from fermenting is driven off. Raw beans don’t taste like chocolate. Roasted beans do. ⁣ ⁣ ⁣ ⁣
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