Why are cocoa beans fermented?
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Fermentation removes the unpleasant bitter taste of the fresh beans and also stops the seeds from germinating. During this process the typical chocolate flavour develops and the beans become brown.
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Mention the climatic and soil conditions required for the growth of cacao trees.
During which times of the year is cocoa harvested?
How is cocoa-butter made? How is it useful?
Name five countries where cocoa beans are exported.