Bài giảng Công nghệ chế biến chè, cà phê, ca cao - Bài 15: Công nghệ sản xuất chocolate

After fermentation, the water present in the
beans is dried up to convert them into
chocolate.
• Cacao beans are often dried in the sun,
which can happen on tarps, mats, or patios.
• Humidity in the beans is decreased down to
6-8% for storage and export.
• Once dried, they can be stored for 4-5 years.
• After sorting and bagging, the cocoa beans
are then loaded on ships to be delivered to
chocolate manufacturers.