The Xocai Chocolate Seeds

Here is some interesting information about the Xocai healthy chocolate making process.

The pods of the Theobroma cacao tree mature in 5-6 months. When the pods are mature, their color transforms from either green to yellow or orange to red. They are harvested 2 times a year.

The matured pods are removed from the trees and broken open. The beans and the pulp around it are scraped out and put into stacks or boxes. The pulp mix is generally laid on banana leaves and then placed in the boxes. The xocai beans are usually permitted to ferment for 3-7 days, but this depends on the type of bean. Throughout fermentation the beans become darker in color and wrinkly. The seed is destroyed, and the astringency lowered by the fermentation. The pungent flavor is caused by astringency.

Following fermentation, the beans are dried promptly to stop the development of mold. If possible they are dried in the sun for some days. The seeds are taken to the processing plant after they are dry.

Once the seeds are at the plant, they are washed to do away with any rocks, stems or other debris. They are then graded and roasted. This is completed at medium to low heat (250° to 350°). Roasting is accomplished in big revolving drums and it takes between 30 minutes and 2 hours. The time needed for roasting depends on the type of bean. Roasting releases the hull and additionally brings out the recognizable xocai chocolate flavor and scent. The hulls are then detached, leaving what is identified as the nib. The final product and the excellence are determined by how the nibs are processed.