If you like a higher-quality chocolate bar, then you are probably eating something where the beans were left to ferment for much longer. This results in a fruity and floral flavor. Once finished fermenting, the cocoa harvesters spread them all out into one single layer. They then allow the cocoa to dry out completely in direct sunlight.
From there the beans are packaged and shipped out to the manufacturing plant. At the plant, they first roast the cocoa. This helps to bring out the most intense flavors and colors. Different types of beans require different times and temperatures werbeartikel präsente of roasting.
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