1
Roasting has several jobs
Heat reduces moisture, loosens the shell, lowers microbial load and develops aroma through complex browning reactions. Roast profile also changes perceived acidity and bitterness.
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Chocolate Encyclopaedia
Roasting, Winnowing & Grinding Cacao
How dried beans become nibs, then cocoa mass — and why roast style is one of chocolate’s most important flavour decisions.
2
There is no single “correct” roast
A delicate floral cacao may suit a lighter roast than a robust, earthy lot. The right profile is the one that develops the intended flavour without flattening origin character.
3
Winnowing removes the shell
Roasted beans are cracked and separated so the papery husk is removed and the inner nib remains. Clean winnowing improves texture and reduces unwanted shell material.
4
Nibs are already recognisably cacao
They can taste fruity, nutty, floral, earthy, bitter or roasty before sugar or milk enters the picture. This makes nibs a useful bridge between agricultural origin and finished chocolate.
5
Grinding releases cocoa butter
As nibs are ground, their fat melts and the particles form a fluid paste known as cocoa liquor or cocoa mass. Despite the name, it contains no alcohol.
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