No cocoa, no chocolate! The most important ingredient in chocolate comes from South America and Africa. The cocoa pods contain 20 to 60 cocoa beans, covered in a sweet fruit pulp. But before they become the coveted cocoa powder, a real magic moment happens: fermentation.
After harvesting, the fruits are cracked open and the beans and pulp are removed. Placed in boxes and covered, fermentation begins – this is where the typical aromas that give cocoa its unmistakable taste develop. The beans are then dried, roasted and processed. By the way: The fine cocoa powder is also in the dark Oat Crispies of our mueslis – for real chocolate enjoyment.
