So, chocolate. A thing that almost everyone loves. We all have our preferences when it comes to anything, including chocolate. Whether you prefer Milk, Sweet, White, Bitter, Semi-sweet, or Bitter-sweet, there’s one type of chocolate that has its share. Dark chocolate. Now, I know what you’re thinking. “How can chocolate be healthy?” Well, dark chocolate has many health benefits, and it’s thanks to the antioxidants from the cocoa tree. For the benefits, it lowers high blood pressure. Also, researchers found that epicatechin, a chemical in dark chocolate, can protect your brain after a stroke. It can also be used to treat anxiety and stress. It can also lower your risk of cardiovascular disease.
Fermentation in cocoa beans begins with the growth of micro-organisms, Yeast grows on the pulp surrounding the beans. Insects, like the vinegar fly, might be responsible for bringing micro-organisms to the beans. The yeast turns the sugar in the pulp to ethanol. Bacteria then starts to oxidize the ethanol; into acetic acid, and then into carbon dioxide and water. These chains of events ends up producing more heat and raises temperature for the beans. The length of fermentation varies depending on the bean type.