Bacteria play a fundamental role in the production of chocolate flavor and aroma.
In fact, when cocoa beans are crushed, they still taste “bitter and tasteless”. The real flavor is created during fermentation, and this process is carried out with the help of bacteria and yeast.
Fresh cocoa beans are piled up with the pulp in piles or wooden boxes and covered.
First, yeast (natural yeast) converts sugar into alcohol. Then lactic acid bacteria come in, which produce sugar and lactic acid.
As a result, the temperature rises and acidity is created. This activates the beans’ internal enzymes. In the next step, acetic acid bacteria convert acetic acid into (vinegar) acid.
This process reaches a temperature of 45–50°C. Bean cells die and internal chemical reactions begin. The bacteria and the acids they produce + heat form proteins.
If fermentation is done correctly, the bacteria’s work is limited to a certain amount of acidity and alcohol. Too much or too little fermentation spoils the flavor.
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