How much influence the fermentation has on the taste of the cocoa … a lot!
Not too long, not too short … that’s where it starts. And then there is the amount of cocoa, how often or well the cocoa is ‘stirred’, or the cocoa is placed in wooden crates or other materials. Where in some fermentation processes (beer making, bread) much use is made of specific yeasts, sometimes specially fermented, cocoa is never added anything .. ‘wild fermentation’ and people are still busy discovering the exact influences there are , experimenting with fermentation techniques, which are also different in many places. In short … exciting.
Therefore also nice that Krak has this series of bars with specifically different fermentation.
This cocoa chocolate from Soconusco in southern Mexico has been fermented for 4.5 days and has been turned 3x.
Nice to compare with the other variant that has fermented for 5.5 days and has been turned around 1x. We will certainly ask the chocolate maker Mark Schimmel for some extra explanation – whether the cocoa has been further treated identically after the fermentation (in terms of roasting) or not, for example, we like to know.
Follow tasting notes!
Ingredients: cocoa, cane sugar, cocoa butter.