Cocoa bean
During the natural fermentation and drying of the cocoa seeds, the seeds become cocoa beans. They acquire their typical brown colouring and lose their bitterness and astringency. The characteristics of a fine flavour cocoa variety - such as mild-nutty, fruity and sour, spicy and nutty - can already be tasted as a preliminary stage of aroma. A cocoa bean contains over 50 percent easily digestible fat, approx. 20 percent proteins and up to 10 percent polyphenols, which are important secondary plant substances.
