Raw Food | Mountains of the Moon™

Raw food cocoa from the Mountains of the Moon™, certified organic and fair trade

During fermentation and drying of our cocoa we keep temperatures in range of 40 – 45 C. Temperatures below this range lead to incomplete fermentation; above they destroy vital proteins and enzymes that shape the flavour of cocoa and determine its nutritive value. Very critical is a gentle drying phase. It helps to reduce acidity and to allow ample time for oxidization and the development of an intensive chocolate aroma. Read more

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