Fermentation is an essential part of turning raw cacao into delicious chocolate. This processing step contributes to the development of flavor and the acidity of the final product
The pulp surrounding the cocoa beans is fermented by various microbes including yeasts, lactic acid bacteria, and acetic acid bacteria. The resulting high temperature and products produced by these microbes, such as the ethanol from yeast, kill the beans and contribute to the flavoring of the chocolate.
Controlling these factors is essential for the best flavor profile and consistency of the beans.