FERMENTATION AND DRYING METHOD FOR THE BENEFIT OF OBTAINING WHITE CHOCOLATE FROM CRIOLLO CACAO (THEOBROMA CACAO L.), ECUADORIAN

Abstract:

This scientific article exposes the various techniques and methods of fermentation and drying to make white chocolate from Ecuadorian cocoa (Theobroma cacao L.). Some thesis’ or scientific documents are described in which cocoa, its characteristics, properties and the implementation of fermentation and drying for the production of chocolate have been addressed as the main topic. These investigations have been useful to determine certain aspects that were used in the development of this document. In theoretical research in order to detail the characteristics and properties of Creole cacao and the places where it is grown in Ecuador. After the interviews with chocolatiers and agronomists, to determine the importance of fermentation and drying to obtain chocolate with a fine aroma and quality, an observation and technical visit was made in Arosemena Tola in the province of Napo at the Tsatsayaku Association, which is located in the Ecuadorian Amazon, since they are dedicated to the processing of cocoa. Through this observation, it was possible to determine the correct method to be used to make white chocolate, the correct moisture reduction percentage and the percentage of fermentation that cocoa must reach. The methods of production of white chocolate were compared, between the Tsatsayaku association and that of the Nestlé Company, and it was determined that Nestlé’s process is industrialized, and the other is artisan, but has a higher percentage of cocoa. Finally, a laboratory analysis was done to identify levels of acidity in the chocolate.

Año de publicación:

2022

Keywords:

• Ecuadorian Amazon
• Fermentation
• Creole cacao
• white chocolate

Fuente:

scopus