A little home experiment, tested and approved by Sacha.
Roasting cocoa beans is an essential step in the process of making chocolate or gourmet cocoa-based dishes. Roasting helps develop the characteristic aromas of cocoa and reduce the bitterness of untreated beans. Here are the general steps for roasting cocoa beans:
Drying forastero beans in Sao Tome and Principe
Required equipment
- Unroasted cocoa beans
- An oven
- A baking sheet or pan
- Heat-resistant gloves (for your safety)
Make sure you have the following ingredients available, especially good quality cocoa. If you're missing anything in the realm of cocoa and chocolate, don't hesitate to visit our shop; we recommend national cocoa beans for this preparation.
Preheating the oven
Preheat your oven to a temperature between 90 and 120°C. The exact temperature may vary depending on your method and preferences, but this is a common starting temperature. The larger the beans, the higher the temperature.
Preparing the beans
Make sure the cocoa beans are clean and dry. You can remove any shells or impurities if necessary.
Spreading on the baking sheet
Spread the cocoa beans on a baking sheet in a single layer. Make sure they are not piled up for even roasting.
Roasting the beans
Place the baking sheet in the preheated oven and carefully monitor the temperature. You can adjust the temperature according to your preference. Roasting can take from 40 minutes to about 1 hour, depending on the variety of beans, their moisture content, and the desired flavor.
Moving the beans
During roasting, turn and move the beans 3 to 4 times to ensure even roasting. This also helps prevent burning.
Checking color and aroma
Roasting is complete when the beans reach the desired color and aroma. The color can vary from light brown to dark brown. The aroma should be rich and chocolatey, with a strong cocoa smell.
Cooling the beans
Remove the beans from the oven and let them cool. They will be very hot, so handle them with caution.
Removing the shells
After cooling, you can remove the shells around the beans if you wish. This process can be long, but it will prevent you from having waste in your chocolate or recipe. The recovered product is called nibs (roasted cocoa beans then crushed.).
Storing the beans
Once the beans are roasted, you can store them in a cool, dry place until you are ready to use them to make chocolate.
Roasting cocoa beans is a process that can be adapted based on your flavor preferences. The longer and hotter the roast, the fuller-bodied and less bitter the beans will taste. Experiment to find the roast that best suits your needs.
Please note, the beans must be baked for at least 40 minutes at 100°C to ensure proper sterilization of the product.
Don't hesitate to give us your opinion on our recipe, as well as your own tips. Share your creations with us on social media Instagram, Facebook and LinkedIn.
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