The big question is, “Does fermenting cacao beans improve chocolate?” Which is better, unfermented or fermented?
Fermentation is done to break down phytic acid which is a protective compound present in all nuts that helps to put together natural minerals in these nuts. Breaking it down is crucial for easier digestion and easier mineral absorption to the body.
Fermenting cacao beans also helps to improve flavor and aroma. Fermentation is also important in preserving cacao beans as it prevents the formation of molds and unwanted bacteria.
To preserve the cacao and the full nutrients, we use organic traditional ways of fermenting cacao. We fermented our cacao in banana leaves for at least 3 days before taking it for processing. Fermented cacao is rich in antioxidants.
Unfermented cacao is preferred by those who love chocolate with a mild flavor. Unfermented cacao also has a distinct aroma that is not as strong as that of fermented cacao. It is rich in antioxidants ‘
Both fermented and unfermented cacao beans are healthy. They both achieve their purposes and therefore it is up to you to decide. If you are looking for some chocolate with a strong flavor and aroma, then go for fermented cacao. It is commonly loved by bakers and brewers. On the other hand, if you are looking for cocoa not so strong maybe to mix with other naturally sweet ingredients, go for unfermented cacao. It is mostly used in smoothies, ice cream, and other sweet desserts.
We have both fermented and unfermented organic cacao to help meet your needs. Why don’t you make an order today?
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