Once fermented and dried beans leave the farm, processing takes over. Roasting, winnowing, grinding and pressing turn beans into the ingredients chocolate makers, bakers and brewers actually use. This hub walks through that whole chain. How beans become chocolate, step by step. How to roast at home or at scale. What cocoa liquor, cocoa butter and cocoa powder are, and why natural and alkalized powders behave differently. What the percentage on a label really means. And cocoa pulp, the fruit most people throw away. Each guide links to the ingredient itself, so you can go from reading to sourcing in one click. Cocoa beans are processed into cocoa nibs, cocoa liquor, cocoa butter and cocoa powder. The fresh pulp around the beans is also used as a fruit ingredient. Cocoa liquor and sugar, often with extra cocoa butter and sometimes lecithin and vanilla. Alkalized, or Dutch-process, cocoa is treated to reduce acidity, which darkens the color and mellows the flavor. Natural cocoa keeps its acidity and lighter color. Traceable Ecuadorian cacao beans and ingredients for makers of every size.Cocoa Processing & Ingredients Hub
Guides in This Hub
Frequently Asked Questions
What ingredients are made from cocoa beans?
What are the basic ingredients in dark chocolate?
What is the difference between natural and alkalized cocoa powder?
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