Cocoa - Consommation

Taste

Generally, untreated cocoa beans have earthy and bitter notes, with touches of wood and tobacco. Some varieties have nuances of red fruits or nuts. This pronounced bitterness is softened during the fermentation and roasting, developing richer and more nuanced aromas. In contrast, chocolate from cocoa beans presents a broader and sweeter range of flavors.

Texture

The unroasted cocoa bean is hard, brittle, and chalky, with a bitter and astringent taste. After roasting, it becomes crispy, like a hazelnut, with less bitterness and pronounced notes of chocolate, hazelnut, and caramel.

Conservation

Once fermented and dried, cocoa beans can be stored in a dry and cool place for several months. In addition, to preserve the taste, qualities, and texture of chocolate, it must be protected from moisture and heat.

How to eat

Cocoa beans, whether raw or processed, offer various taste experiences. Raw, they can be chewed, although bitter. Roasted, they reveal their flavors and become more enjoyable. Crushed, they add crunch to mueslis and desserts. Transformed into cocoa paste, they are used to make chocolate, cocoa butter, cocoa powder, pastries, or beverages.