Fermentation and drying are crucial steps in developing the rich flavor and aroma of cocoa beans. After harvesting, the beans—still in their sticky pulp—are placed in shallow boxes or banana leaves and allowed to ferment for 5–7 days. This natural fermentation process breaks down the pulp, kills the seed embryo, and triggers chemical changes that form the foundation of chocolate’s complex taste.
Once fermentation is complete, the beans are spread out under the sun to dry for about 5–10 days. This step reduces moisture, preventing mold and preserving the beans for storage and transport. Proper drying ensures the beans are ready for roasting, unlocking their true flavor potential. These two steps—guided by tradition and care—transform raw cacao into the flavorful base of every Velvet chocolate bar.
