Roasting

                                                  solar-powered cocoa roaster

The proper degree of roast is essential. Too heavy or too light a roast of beans will not produce tasty chocolate and the margin is small.  Roasting cocoa consequently requires close attention and a keen sense of taste and smell of the roaster operator.

We use a roaster of our own design that is fueled with propane for heat and uses solar-electric energy for mechanical power (rotation, fans, etc.) The roasting is done in small batches and the beans are monitored very carefully for temperature and flavor changes. As the last moisture boils off the beans, a final and crucial period of chemical change occurs, as observed by an increase in temperature. The operator tastes beans frequently during this stage until the ideal point is reached and the roast is terminated.  The beans are cooled as quickly as possible and ready for winnowing.

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