date:Jul 31, 2012
Barry Callebaut explained that the quality of fermented dry cocoa beans is variable, not only between cocoa-producing regions but also within a region,mainly because of the spontaneous character of cocoa bean fermentations that are subjected to different post-harvest practices.
Therefore, chocolate-manufacturing companies need to use fermented dry cocoa bean blends in their chocolate recipes to complement or to contrast the inconsistent flavour quality of fermented dry cocoa beans,they noted.