HOW DÙNE IS MADE: PART II – ROASTING
Roasting is an important part of developing the flavor of Dùne Chocolate.
The primary objectives of roasting are:
- to kill microorganisms
- to extract undesirable substances
- to develop the flavor
- to loosen the shells
We have a unique process and temperature profile for roasting cocoa beans so that our unique flavor profile is achieved, with all undesirable flavors eliminated.
First our beans are cleaned and destoned.
Next, our blend of West African cocoa beans is mixed in the roaster.
Finally, the roaster is heated to at least 100oC over a period of time until our unique flavor profile is obtained.
