Bean to Barstool Podcast | Sarah Bharath on Cacao Fermentation (Ep. 59)

Many people don’t realize chocolate is a fermented food. Before we can make chocolate from cacao, that cacao has to undergo a fermentation process. This process is usually spontaneous, meaning the microbiotic cultures that carry out cacao fermentation are not manually added to the fermentation substrate but instead occur naturally. That doesn’t mean it’s a hands off process. A great deal of knowledge and expertise both traditional and technical is required to yield the best results. The entire process has much in common with spontaneous fermentation used in brewing Lambics and many Wild Ales.

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