Cocoa beans, raw, fermented / Grãos de cacau fermentados, 100g

If you like a delicious, full-bodied cocoa flavor, then try these fermented cocoa beans.
How is the cocoa bean fermented?
While this may sound complicated, it simply means that the fresh, moist cocoa beans are exposed to fermentation for about a week. In the tropical heat, a biochemical fermentation process immediately begins. The pulp still attached to the beans liquefies and flows downwards.
During the fermentation process, the aromatic substances or their precursors are formed, from which the actual cocoa aroma develops during subsequent drying and roasting. During fermentation, the beans absorb a lot of liquid from the moist pulp.

Use:

• Eat straight away : As a healthy snack.
• Making cocoa nibs : Peel and chop for smoothies, yogurt, muesli or baking recipes.
• Making chocolate : Roast beans, peel them, process them into cocoa mass and mix them with cocoa butter and sweetener.
• Making cocoa powder : Roast beans, peel them, and grind them into powder for hot chocolate, smoothies, or baked goods.
• Cocoa tea : Let the bean shells steep in hot water.
• In savory dishes : Use cocoa beans or powder in sauces and chilies.