Phenomenal Cocoa describes unlimited fine cocoa and chocolate trait discoveries and valorization of these by the Anima fermentation technology. Anima transforms bulk into fine cocoas worldwide eliminating the concept of bulk cocoas. The Anima paradigm change warrants enhanced specialty and industrial fine cocoa availability with high health services as no Dutching is required.

Summary

This book draws the attention to certain, until recently unknown, features of cocoa. By comparison a small tree, the cacao tree’s global interest is unsurpassed. The book describes:

• Sensory features of fresh cacao fruits are closely related to the fine-flavor traits of chocolate

• “TropMix” and “Anima” fermentation techniques

• Selection for fine-flavor varieties can be done simply and rapidly by evaluation of fresh-fruit flavors and aromas;

• Theobroma cacao has not developed its own specific sensory profile like all other fleshy fruits have done

• Many more topics and ideas