| Enzymatic Cacao Production |
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Did you know that some chocolate manufactures add artificial enzymes to their chocolate during the manufacturing process? Well, don't worry, Santa Barbara Chocolate doesn't.
Some companies add artificial enzymes to their cacao to produce a chocolate flavor thereby eliminating the traditional and difficult step of cacao fermentation. You see, in traditional cacao to chocolate making, fermentation is one of the most important steps in making great chocolate because that's when the recognized and loved chocolate flavor develops. The fermentation process is time consuming and requires attention however.
By using acetone or other types of artificial enzymatic polypeptides the traditional process of fermentation of cacao can be eliminated. In this manufacturing method of using artificial enzymes, cacao nibs are soaked in acetone or some other enzymatic polypeptide compound. Then during processing, a chocolate flavor develops, even though the cacao has not been fermented!
Some manufacturers use these artificial polypeptide enzymes because they do not have the time or interest in actually fermenting cacao (a difficult and slow process that requires a knowledgeable and experienced person).
We think the most evident down side to using artificial enzymes in the chocolate making process is that the artificial polypeptide enzymes likely make it into the finished chocolates - meaning... somebody eats it. Santa Barbara Chocolate does not use artificial enzymes in cacao production and we don't plan to.
Santa Barbara Chocolate uses the traditional and time honored methods the ancient Meso-Americans discovered, because it keeps the chocolate pure and exquisite. We think it is better that way. |
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