Cacao Fermentation 101
Episode 68 of #PodSaveChocolate is a follow-up to the previous episode Reimagining Fermentation. This episode features a deep dive into the fundamentals of conventional cocoa fermentation. Updated on Sep 4 to include the link to the Knapp book on Gutenberg.org.
Episode 68 Overview
After taking a look at Reimagining Fermentation, this episode of #PodSaveChocolate is a refresher course on conventional and technified cocoa fermentation techniques.
There is no clear understanding of when fermenting cacao became a common practice.
In the places where cacao (Ecuador) and chocolate consumption (Mayan and pre-Maya Mesiamerica) originated, neither archaeological nor documentary evidence provides solid clues as to when the practice began. Even today in places like the State of Tabasco in Mexico_ cacao lavado_ (washed, unfermented) cacao is more prevalent than “well-fermented” cacao. ...
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