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Taza Chocolate prepares for Valentine's Day

Fermentation A fermentery features a series of cascading wooden boxes or barrels arranged in a row. Natural airborne yeast consumes the sugars present in the pulp of the cacao fruit, producing acid that ferments or “cures” the cacao beans, making them taste better. Cacao beans ferment over six to seven days depending on the climate and season.
Michael Piazza for Taza Chocolate
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By Christina Reinwald, Boston.com correspondent

Fermentation

A fermentery features a series of cascading wooden boxes or barrels arranged in a row. Natural airborne yeast consumes the sugars present in the pulp of the cacao fruit, producing acid that ferments or “cures” the cacao beans, making them taste better.

Cacao beans ferment over six to seven days depending on the climate and season.