chocolate Factory Don Kalida
chocolate Factory Don Kalida
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  • Available products
    • chocolate 60%
    • Chocolate 82%
    • Chocolate 100%
    • Cocoa beans
    • Cocoa butter
    • Chocolate tour
  • OUR СOCOA PLANTATIONS
    • Location and Variety
    • Harvesting
    • Fermentation
    • Drying cocoa beans
  • Сhocolate Factory
    • Main difference
    • Chocolate process
    • Our progress
  • Contacts
  • Más
    • Home
    • Available products
      • chocolate 60%
      • Chocolate 82%
      • Chocolate 100%
      • Cocoa beans
      • Cocoa butter
      • Chocolate tour
    • OUR СOCOA PLANTATIONS
      • Location and Variety
      • Harvesting
      • Fermentation
      • Drying cocoa beans
    • Сhocolate Factory
      • Main difference
      • Chocolate process
      • Our progress
    • Contacts
  • Home
  • Available products
    • chocolate 60%
    • Chocolate 82%
    • Chocolate 100%
    • Cocoa beans
    • Cocoa butter
    • Chocolate tour
  • OUR СOCOA PLANTATIONS
    • Location and Variety
    • Harvesting
    • Fermentation
    • Drying cocoa beans
  • Сhocolate Factory
    • Main difference
    • Chocolate process
    • Our progress
  • Contacts

Fermentation: Where Flavor Is Born

Fermentation process

 Fermentation is one of the most important stages in the life of a cacao bean — it’s where the foundation of flavor begins.
At Nikola Kalida, we follow a seven-day natural fermentation cycle that allows the beans to gradually heat up and transform in color — developing a rich, bronze hue.

We never add artificial or third-party fungal cultures to speed things up.
Our fermentation is 100% natural, driven only by the cacao itself.

We ferment our beans in special Kavirma wood boxes — a variety that subtly infuses the beans with warm, aromatic notes.
The turning schedule is precise, because timing matters:
Different fermentation durations produce different flavor profiles, which gives us a wide range of taste — without using any additives.

This is how we create chocolate with character, depth, and purity.

What makes Nikola Kalida unique is that we handle every step of the process ourselves — from the tree to the final bar.
We don’t roast our cacao after fermentation, which means our chocolate retains its natural taste and valuable micronutrients.

The result?
A chocolate like no other — made with care, from our hands to yours.

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