Did you know that there is a fermentation step in making chocolate?
It's true! There is a lot that goes into good quality cacao.
Which part is fermented?
The white pulp, or baba, that surrounds the cacao beans.
After a cocoa pod is picked from the tree, the cocoa beans and white pulp are carefully removed and fermented from 2-7 days.
Fermentation is only one important step in flavor development.