Fermentation – THE IMPORTANT STEP TO CREATE A DIFFERENCE IN FLAVOR
[CACAO-TRACE] – Fermentation – THE IMPORTANT STEP TO CREATE A DIFFERENCE IN FLAVOR
1️⃣ Vietnam is the only country in Asia that exports fermented cocoa beans.
Vietnamese cocoa products have a very characteristic fruity and bar flavor, different from the traditional chocolate made from cocoa beans of Ivory Coast and African countries.
Besides the soil factor, it comes from the way of natural fermentation to create a uniqueness. It is the process of fermenting cocoa, roasting and grinding the beans to bring up the typical fruit flavor inherent in Vietnamese cocoa beans.
Like wine production, the fermentation of cocoa beans plays an important role in determining the flavor of chocolate. This is an essential stage for creating chocolate precursors and developing the full flavor potential of each cocoa bean.
👉 The fermentation process must be strictly controlled and carefully implemented according to the instructions: from choosing the right type of tank, controlling temperature and humidity to turning the beans to ensure aeration and breaking down. Break the adhesion between particles and prevent mold growth…
Thereby, in order to create a different flavor in chocolate flavor and bring the best experience to consumers, the producer has to be very careful in fermenting cocoa beans.
Join hands with Vinacacao to develop the sustainable origin of cocoa trees in the future! ❤
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You can buy cocoa powder at:
: https://shopee.vn/cacao.vitadairy
: https://tiki.vn/cua-hang/vinacacaovinacoop
𝐖𝐞𝐛: www.vinacacao.com.vn and www.taphoavietnam.com.vn
: No. 04 Tran Doan Khanh, Dakao Ward, District 1, HCMC
: 090 163 3434
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