What really makes a great chocolate bar?
Most people think it’s about the recipe, the origin, or even the bean itself.
But according to Saran Jagroo, a cocoa farmer with decades of experience, the real magic lies in one hidden step: fermentation.
In this short conversation, he walks us through:
Why you should never mix harvests when fermenting
How to recognize a perfectly fermented bean by touch, smell, and texture
What makes or breaks the delicate enzymes responsible for flavor
Why sunlight exposure in drying can completely shift acidity
And how soil and season create a fingerprint that no machine can replicate
And much more...
In just 9 minutes, you’ll never look at chocolate the same way again.
Listen to the whole conversation with Saran here
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