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Roasting
Appears in
Published 2012
Cocoa bean roasting completes the development of flavors that we associate with cocoa and chocolate that was begun during the bean’s fermentation.
There are two methods that a microbatch chocolate manufacturer can employ to roast cocoa beans in a conventional oven (a convection oven is ideal, but the temperature will need to be adjusted accordingly):
- Whole bean roasting: This method is the most common.
- Nib roasting: Roasting times and temperatures will be different based on several factors, including the type of bean and the desired results. While there is no binding set of rules, Forastero beans, also known as bulk cocoa, will generally produce chocolate with less complexity and more straightforward “cocoa” flavor. These beans can take a darker roast to accentuate those characteristics. Some Trinitario and Criollo beans, also known as fine cocoa or flavor cocoa, generally have more complexity and light, fruity notes that are best cultivated with a lighter roast.
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