Fermentation is an extremely important stage that cocoa beans go through. We usually use a seven day fermentation cycle. During the fermentation process, the temperature of the cocoa beans naturally rises, and they gradually change their color. Cocoa takes on a bronze tan. For fermentation, we do not add any third-party fungal bacteria that cause a rapid fermentation process. We use only natural cocoa fermentation!
For fermentation, we use only varieties of wood - Kavirma, which nourishes the grains with additional notes of aroma. The exact schedule for mixing the cocoa beans is followed. Different degrees of fermentation (number of days) affect the taste of the beans and, accordingly, the future chocolate. We use different degrees of fermentation to produce cocoa with different flavors. This allows us in the future, in a completely natural way, not to use any flavoring additives and at the same time get a different taste for chocolate.
The Nikola Kalida factory is distinguished by the fact that we carry out all stages of work with cocoa plantations, cocoa grains and chocolate with "one hands". We carry out each of the stages with impeccable care and attention. We do not roast cocoa beans after fermentation, which is why Nikola Kalida chocolate has a unique taste and retains useful trace elements to the maximum. The best chocolate for you.