The better fermented beans, the better chocolate flavor

As with wine-making, fermentation is an essential stage in developing the flavor potential of each cocoa bean. Fermentation of wet beans should be done in accordance with recommended practices. It is recommended or preferable to conduct the fermentation process in approved fermenting boxes. The wet beans are poured into the boxes and mixed.  This process of mixing is important as it ensures the even heating of the beans, allows air to enter the ferment, breaks up any lumps and prevents the formation of mould on the beans.  If beans are not mixed, they will not ferment properly and will become mouldy and bad-smelling.



The better fermented beans, the better chocolate flavor
PGPI – Leader in taste through fermentation
Puratos Grand-Place Indochina takes prides in being the first and the only enterprise in Vietnam to have a special centre for post-harvest processing. In this centre, PGPI expert team ferments cacao beans by its secret methods. Cacao-Trace chocolate offers what other sustainable chocolate products often do not. This is due to the program’s intense focus on the post-harvest process, in which we strictly control each step of fermentation process.
Discover Cacao-Trace chocolate for yourself
Discover Cacao-Trace chocolate for yourself
Whether you’re an artisan, industrial baker, retailer or consumer, if high quality chocolate excites your senses, discover the Cacao-Trace difference. Chocolate producers around the world are already using Cacao-Trace products in chocolate bars, cookies, cakes and other chocolate-coated or filled snacks.