Making your first batch of chocolate at home or for a home-based chocolate business? The roasting process is what comes next after you have a fermented cocoa bean ready.
Roasting intensifies the flavor of cacao significantly more than raw or nib form. Roasting your own beans in small batches on a oven or stove top takes less than 20 minutes depending on the chocolate makers preference and creates an extraordinary, addictive flavor. Roasting any spice greatly increases its shelf life by killing off any microbes that would spoil it further. Roasting also makes it easier for our bodies to digest and absorb nutrients from the cacao. The high oils content of raw cacao can make it difficult for our bodies to break down the fats and access their nutritional value, but roasting breaks down those fats into smaller chain fatty acids that are easily digested and assimilated.
Equipment you’ll need
- Oven with rotisserie and rotisserie drum
- Oven thermometer
- Container for your beans
Roasting cacao bean
- Pre-heat the oven to 300 – 350 Celsius.
- Add the beans to the rotisserie drum. Leave a little space for beans to move.
- Once the temperature is at 300 to 350 Celsius, put the rotisserie drum.
- Let it roast for 3 minutes
- Then lower the temperature to 100 Celsius.
- Let it roast for another 10 minutes
- Then remove the drum
- Cooling and storing beans
Tips for roasting cacao
When the husk of the beans can be removed with ease after roasting, you know you did a wonderful job. The beans have a great aroma and taste.
Find your own distinctive method for roasting cocoa beans. Additionally, every bean variety is unique. So explore and take pleasure in roasting cacao.