How Fermentation Creates Chocolate Flavour: From Living Bean to Cocoa Precursor (Episode 2) скачать в хорошем качестве

How Fermentation Creates Chocolate Flavour: From Living Bean to Cocoa Precursor (Episode 2)

Fermentation is where chocolate flavour is born — but not in the way most people imagine. In this episode, we explain what actually happens during cocoa fermentation, why the bean must die for chocolate to exist, and how heat, microbes, and enzymes quietly create the flavour precursors that later become chocolate. This episode explains: • Why fermentation is essential — and why unfermented beans can’t make chocolate • Heap vs box fermentation, and how method affects flavour • What really happens inside and outside the cocoa bean • How microbes, acids, and heat work together • Why fermentation changes acidity, colour, and flavour potential This video is part of an ongoing series that explains chocolate clearly and precisely — one process at a time, without romance or marketing myths. ▶ Next episode: Drying — why controlling moisture decides whether cocoa becomes chocolate or waste.