and convert it into acetic acid Cacao pods contain many large seeds that are covered with a sweet pulp The seeds consist mainly of the embryo’s tightly folded foodstorage cotyledons, which are speckled with purple defensive cells rich in alkaloids and astringent phenolic compounds Fermentation Transforms the Beans Cacao fermentation is a fermentation of the pulp, not the beans, but it transforms the beans as well The acetic acid produced by the vinegar bacteria penetrates into the beans and etches holes in cells as it does so, spilling the contents of the cells together and allowing them to react with each other The astringent phenolic substances mix with proteins, oxygen, and each other, and form complexes that are much less astringent Most important, the beans’ own digestive enzymes mix with the storage proteins and sucrose sugar and break them down into their building blocks — amino acids and simple sugars — which are much more reactive than their parent molecules, and will produce more aromatic molecules during the roasting process Finally, the perforated beans soak up some flavor molecules from the fermenting pulp, including sugars and acids, fruity and flowery and winey notes So a properly conducted fermentation converts the astringent but bland beans into vessels laden with desirable flavors and flavor precursors Drying Once fermentation is complete, the cacao farmers dry the beans, often just by spreading them out on a flat surface in the sun Drying can take several days, and if not done carefully can allow undesirable bacteria and molds to grow both on and within the ... and flavor precursors Drying Once fermentation is complete, the cacao farmers dry the beans, often just by spreading them out on a flat surface in the sun Drying can take several days, and if not done carefully... including sugars and acids, fruity and flowery and winey notes So a properly conducted fermentation converts the astringent but bland beans into vessels laden with desirable flavors and flavor precursors...that are much less astringent Most important, the beans’ own digestive enzymes mix with the storage proteins and sucrose sugar and break them down into their building blocks — amino acids and simple sugars — which are