This week we discuss how chocolate is harvested and fermented. Unlike our coffee episode, there is no question that chocolate is fermented.
Show notes:
| [The microbiology of cocoa fermentation | PubMed](https://www.ncbi.nlm.nih.gov/pubmed/15462126) |
| [Theobroma cacao: from Bud to Bean | Tava](https://www.tava.com.au/article_processing.html) |
| [Cacao Fermentation Training in Vietnam | YouTube](https://www.youtube.com/watch?v=H8_J05eak_U) |
This video is in Vietnamese with English subtitles. It is a training video for how to ferment and dry cacao beans.
| [The difference between “lavado” and “fermentado” cacao beans used for chocolate | YouTube](https://www.youtube.com/watch?v=u1ODn_VCj2o) |
A video from Mexico describing the differences between lavado and fermentado cacao beans.
| [How to Grow a Chocolate Plant in a Container | YouTube](https://www.youtube.com/watch?v=fiGXgcoldIA) |
Even you can grow and harvest your own cacao tree in a pot if you live in the proper climate.
| [Dehydrate It | The Shop](https://culturedpickleshop.wordpress.com/2013/05/21/dehydrate-it/) |
Some interesting ideas for dehydrating fermented foods from the people at Cultured Pickle Shop.
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