2-Roasting

When I actually get the beans, the first step in transforming them into chocolate is the roasting. It consists of roasting the beans to remove residual moisture, which is approximately 5 to 6% of their weight. This process will develop furthermore the chocolate aromas. This is the first time since the pods were picked from the tree that the much-prized aroma of chocolate makes its appearance.

Here I use a coffee roaster to roast the beans.

One kilo of beans is roasted per session. The process takes approximately 20 minutes depending on the level of roasting desired. You can roast at a high temperature over a shorter period of time or at a lower temperature over a longer period: it all depends on the origin of the bean and the desired taste. After this treatment, the beans are ready to be crushed.