Finally, chocolates are happiest being stored at c14 degrees, but will be happy in the fridge if that is the only cool place you have. However, they are best eaten when they've been brought up to room temperature before eating...a bit like cheese! I have heard that wrapping cacao beans in banana leaves during the fermentation process is a traditional practice in some regions where cacao is grown. The banana leaves help to retain heat and moisture, which is important for promoting the growth of the beneficial bacteria and yeasts that are responsible for fermenting the cacao beans. What do you give the chocolate lover in your life? A day where they can truly experience behind the scenes of a leading London chocolatier.

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In a chocolate factory, the grinding process for making dark chocolate can take up to 48 hours or more. Cacao nibs will naturally release cacao butter and become smooth after such a long period of grinding. However, it’s unlikely for us to grind cacao nibs for hours at home. Therefore, the best solution is to add some extra cacao butter. Since it is important to drain the liquid that is produced during the fermentation of cacao beans. I poked some holes on the plastic bag and drain the liquid from the box daily. The liquid is a mixture of water, yeast, bacteria, and cacao wine. The roasting time could be vary depending on the size, amount, and the humidity of the cacao beans. Ideally use the “ convection roast” mode to roast cacao beans if your oven has that function. But it’s also okay to use “ convection bake” mode or the basic “ bake” mode.

Draining the fermentation juice helps to reduce the moisture content of the beans, which is important for preventing spoilage and promoting even and consistent fermentation. It also helps to prevent the growth of unwanted yeasts and bacteria that can negatively impact the flavor of the final chocolate. 3. Fermentation jar

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