Roasting, although basic, is an easy way to develop flavor in your food. In the process of turning cocoa beans into chocolate, roasting is a necessary and important step that removes the bacteria and bitterness from the bean and develops the more familiar, chocolate flavor that we are used to tasting. If you tried a cocoa bean before the roasting process, you would find it would taste a lot different than the delicious chocolate we all know.
Even though cocoa powder comes from beans that have already been roasted, roasting them again after they have been crushed into a powder helps release even more flavor and builds layers which you can definitely taste in the finished product. Click to continue reading »