Fermentation Process

By: Devin Green

Chocolate

Cocoa seeds are fermented, dried, and then roasted in order to produce the chocolate flavor. This entire process takes around two weeks.

Chemical Changes

Chemical changes occur in the fermentation process. These changes are the microorganism break down the sugar into acidic compounds.

Types of Bacteria

The types are yeast, lactic acid bacteria, acetic acid bacteria, aerobic spore forming bacteria, and filamentous fungi.

Time required

The time required to ferment the seeds usually takes a week and the drying process takes a week also.

pH

During the process of fermentation the citric acid causes the pH to change to 3.0 - 3.8. As the yeast uses up the acid the pH will change to 4.0 - 5.5.