Roasting Cocoa

Roasting Cocoa

Cocoa is gently roasted to 130ºC where acetic acids are transformed into the chocolate flavour that we recognise.

Our whole bean roast maintains the aromatic volatiles that give each batch of cocoa its own, distinctive flavour.

Cocoa is gently roasted to 130ºC where acetic acids are transformed into the chocolate flavour that we recognise.

Our whole bean roast maintains the aromatic volatiles that give each batch of cocoa its own, distinctive flavour.