BE1029089B1 - CHOCOLATE AND PREPARATION METHODS FOR CHOCOLATE - Google Patents

Abstract

The present invention provides methods for preparing fermented cocoa beans comprising the steps of collecting pulp juice from fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaerobic fermentation; recirculating the pulp juice onto the fermenting cocoa beans and pulp thereof; and further fermenting the fermenting cocoa beans and pulp thereof; whereby fermented cocoa beans are obtained. The invention further provides methods for preparing cocoa mass from the fermented cocoa beans and cocoa mass obtained thereby. Furthermore, methods for preparing chocolate from the cocoa liquor and chocolate obtained thereby are provided herein.

Description

t BE2021/5096

CHOCOLATE AND PREPARATION METHODS FOR CHOCOLATE

FIELD OF THE INVENTION The present invention relates to the field of cocoa processing. In particular, the present invention relates to methods of processing and fermenting cocoa beans.

BACKGROUND OF THE INVENTION Cocoa and cocoa products are considered healthy and delicious by consumers. Of the factors that drive consumers to buy chocolate, the percentage of cocoa in the product is the third most important factor. However, increasing the percentage of cocoa in chocolate increases its bitterness, which is not acceptable to all consumers. Raw cocoa beans are not edible because of their bitter and astringent mouthfeel and unappealing and unpleasant taste. Prior to processing cocoa beans into final cocoa products, such as cocoa powder, cocoa paste or cocoa butter, they usually undergo a post-harvest processing which includes opening the hulls, removing the beans from the hull, fermentation and drying. Fermentation is therefore crucial to the chocolate production process as it will affect the chemical composition and taste of the chocolate. The cocoa husks that grow directly on the trunk of the tree are usually harvested by hand using long-handled knives and broken open to expose the cocoa beans and the white slimy pulp surrounding them. The cocoa beans from the fruit wrappers are typically the primary raw material for cocoa products. After that, the cocoa beans and some of the surrounding pulp extracted from the cocoa shells start to ferment spontaneously due to the presence of microorganisms in the immediate environment around the place where the cocoa beans are collected (e.g. soil, air, dust, insects , cocoa shells, banana and cooking banana leaves used to set up the heaps, material such as boxes, tools, equipment, etc.). De Vuyst and Wecks (Journal of Applied Microbiology (2016), vol 121, pp. 5-17) identify several goals of cocoa bean fermentation: (1) it facilitates removal of the viscous pulp around the beans and subsequent drying thereof; (2) it contributes to color and flavor development of the non-germinating cocoa beans, as it inhibits embryonic growth and activates hydrolytic bean enzymes, allowing the expression of the cocoa's flavor potential and (3) it reduces bitterness and astringency , in particular by exchange of compounds by diffusion between the cotyledons of the cocoa beans and the environment.

? BE2021/5096 Harvested cocoa beans typically undergo natural fermentation where microbial action of the slimy pulp is considered to be a defined microbial succession guided by yeasts during the first hours (anaerobic yeast stage) after which their predominance is overcome by lactic acid bacteria (microaerobic lactic acid bacteria stage) which after 48 hours of fermentation will decrease in favor of the development of acetic acid bacteria (aerobic acetic acid bacteria stage), as described for example by De Vuyst L. and Weckx S., The cocoa bean fermentation process: from ecosystem analysis to starter culture development, Journal of Applied Microbiology, 2016, 121.5-17. The fermentation process of cocoa beans can be more schematically divided into two main phases, the first of which is an anaerobic/microaerobic phase, in which the yeasts cause the degradation of pectin of the pulp, leading to its liquefaction.

When the juice resulting from the liquefaction begins to leak out, air is allowed to enter the fermenting mass of cocoa beans.

This juice is generally referred to as pulp juice (“sweatings”). During this first phase, the number of lactic acid bacteria and yeasts steadily increases and remains high throughout the fermentation.

The second fermentation phase starts when the aerobic conditions promote the development of acetic acid bacteria, which become predominant in the population of microorganisms.

It is well known in the art that in order to ensure proper microbial succession as mentioned above, it is important that the pulp juice is eliminated during the fermentation of the beans, because premature interruption of the pulp juice formation process leads to products (e.g. cocoa derivatives or even chocolate) of poor quality.

Deteriorated properties include texture, taste and aroma.

Furthermore, a number of biochemical transformations occur in the cocoa beans during the fermentation and these transformations depend on the rate, duration and intensity of the pH decrease, on the temperature increase and on the release of pulp juice.

These biological conversions release the flavor precursors that later develop into color and flavor during the drying and roasting of the cocoa beans.

At the same time, compounds such as alkaloids and polyphenols leach from the fermenting cocoa beans into the surrounding pulp, decreasing bitterness and astringency of the fermented cocoa beans.

Cocoa pulp juice 1s rich in sugars (10 to 15% (w/v)), salts (8 to 10% (w/v)), pectin (2 to 3% (w/v)), organic acids (1 to 2% (w/v)) and proteins (about 0.6% (w/v)) with a relatively low pH (3.0 to 4.0) mainly due to a high concentration of citric acid (1 to 3 vol.% ). Of the sugars present, about 60% (w/v) is sucrose and about 39% (w/v) is a mixture of glucose and fructose.

Most of the cocoa pulp juice is usually disposed of as waste during the processing of the cocoa beans and this has led to its utilization as a potential starting material for the development of various by-products. Pulp juice can be converted into a fruit drink either alone or in combination with other fruit juices. It can also be used for making jam and marmalade. In addition, commercial grade pectin can be extracted therefrom. Fermentation of the sugars in pulp juice leads to the production of alcoholic beverages (gin and brandy) and also to the production of wine and vinegar. There is a need to develop cocoa masses and cocoa products with a new taste, such as by developing a new fermentation process of the cocoa beans.

SUMMARY OF THE INVENTION The present invention is based at least in part on the inventors' views that recirculating the pulp juice on the cocoa beans during the anaerobic fermentation process makes it possible to obtain cocoa products such as chocolates that are less bitter, sweeter, more balanced and creamy. compared to cocoa products made from cocoa beans that have been fermented without recirculation of the pulp juice. This statement is counter-intuitive because until now it was generally assumed that pulp juice should be eliminated during the fermentation of the beans because premature interruption of the pulp juice process would lead to products (e.g. cocoa derivatives or even chocolate) of poor quality. quality are obtained. Accordingly, a first aspect provides a method for preparing fermented cocoa beans comprising the steps of: - collecting pulp juice from fermenting cocoa beans and pulp thereof; wherein the fermentation and anaerobic fermentation is: - recirculating the pulp juice on the fermenting cocoa beans and pulp thereof; and - further fermenting the fermenting cocoa beans and pulp thereof; whereby fermented cocoa beans are obtained. In particular embodiments, the method comprises the steps of: (a) initiating anaerobic fermentation of cocoa beans and pulp thereof; (b) collecting the pulp juice produced by the fermenting cocoa beans and pulp thereof: (c) recirculating the pulp juice onto the fermenting cocoa beans and pulp thereof; and (d) further fermenting the fermenting cocoa beans and pulp thereof;

(e) optionally repeating steps (b) to (d); whereby fermented cocoa beans are obtained.

In particular embodiments, the pulp juice is continuously collected and recycled.

In particular embodiments, the volume of the pulp juice recycled on the cocoa beans and pulp thereof is more than 50% of the pulp juice collected between two recycles, preferably the volume being equal to 100% of the pulp juice collected between two recycles .

In particular embodiments, the time between two successive steps of contacting fermenting cocoa beans and pulp thereof with the pulp juice is 0.2 to 24 hours, preferably 0.2 to 3 hours.

In particular embodiments, the fermenting cocoa beans and pulp thereof are contained in a container and the pulp juice is recycled onto the fermenting beans and pulp thereof by evenly distributing the pulp juice over at least 75%, preferably 90%, more preferably at least at least 99%, of the top surface of the fermenting cocoa beans and pulp thereof in the container. In particular embodiments, the cocoa beans are fermented by anaerobic fermentation for a total time of 6 to 72 hours, preferably 12 to 60 hours, more preferably 24 to 48 hours. In particular embodiments, one or more ingredients selected from the group consisting of microbial starters, enzymes, sweeteners and amino acids are added to the cocoa beans before initiating the anaerobic fermentation or during the anaerobic fermentation.

In particular embodiments, the cocoa beans are cocoa beans of the species Theobroma or Herrania, preferably of the species 7heobroma cacao L. and Theobroma grandiflorum.

In particular embodiments, the method further comprises a step of subjecting the cocoa beans to aerobic fermentation. A further aspect provides a method of preparing cocoa liquor comprising the steps of: - providing fermented cocoa beans obtained by the method as taught herein; - drying the fermented cocoa beans; - roasting the dried cocoa beans; - breaking and dehusking the roasted cocoa beans; and - grinding the crushed and dehusked cocoa beans; whereby a cocoa mass is obtained.

A further aspect provides a method of preparing chocolate comprising the steps of:

- providing a cocoa mass obtained by the method as taught herein; and - mixing the cocoa mass with melted cocoa butter and sugar; resulting in chocolate. In particular embodiments, the method comprises the steps of: - melting the cocoa mass: - mixing the cocoa mass with melted cocoa butter and sugar; - refining the mixture of cocoa mass, cocoa butter and sugar; - heating the refined mixture of cocoa mass, cocoa butter and sugar; - optionally conching the refined mixture; whereby chocolate is obtained; and - optionally adding further ingredients to the liquid refined or conched mixture; and - tempering the liquid mixture, whereby tempered chocolate is obtained.

A further aspect provides fermented cocoa beans obtained by the method as taught herein, a cocoa liquor obtained by the method as taught herein and/or chocolate obtained by the method as taught herein.

A further aspect provides the use of a fermenter for the preparation of fermented cocoa beans; the fermenter comprising: - a container for containing cocoa beans and pulp thereof; - means for separating fermenting cocoa beans and pulp thereof from the pulp juice of the fermenting cocoa beans and pulp thereof; - means for collecting and containing the pulp juice at the bottom of the fermenter: - means for recirculating the pulp juice from the bottom to the top of the fermenter; and - means for spraying the collected pulp juice over the top surface of fermenting cocoa beans and pulp thereof.

A further aspect provides the use of pulp juice obtained from fermenting cocoa beans and pulp thereof in the anaerobic fermentation of cocoa beans and pulp thereof, comprising at least one step of recirculating the pulp juice onto the fermenting cocoa beans and pulp thereof.

BRIEF DESCRIPTION OF THE FIGURES Figure 1 shows a schematic view of the principle of the process of the first fermentation stage. Legend: 1: watertight container for holding cocoa beans and pulp thereof; 2: lid; 3: perforated disc, 4: valve; 5: collecting tank; 6: pump; 7: tube; 8: sprayer, A: fermenting cocoa beans; B: collected pulp juice. Figure 2 shows the collection of the pulp juice from fermenting cocoa beans in a wooden cabinet. Figure 3 shows a typical equipment for carrying out the first fermentation stage using mechanical recirculation. (a): plastic container, pump, guides and spray tools; (b) perforated dish. Figure 4 shows the temperature course during the cocoa bean fermentation. Figure 5 shows the aromatic profiles of (a) chocolates A and B; (b) chocolates D and C; and (c) chocolates E and F. Figure 6 shows a graphical representation of the sensory evaluation of (a) chocolates A and B; (b) chocolates E and F.

DETAILED DESCRIPTION OF THE INVENTION Before describing the present method and devices used in the invention, it is to be understood that this invention is not limited to particular methods, components or devices described because such methods, components and devices can of course vary. It is also to be understood that the terminology used herein is not intended to be limiting, as the scope of the present invention shall be limited only by the appended claims. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as would normally be apparent to one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar to or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described. In this patent specification and the appended claims, the singular forms "a", "the" and "the" include both the singular and the plural unless the context clearly dictates otherwise. The terms "comprising", "includes" and "include" as used herein are synonymous with "included", "including" or "containing", "contains", and they are inclusive or open-ended

/ BE2021/5096 and do not exclude further unmentioned members, elements or steps of a method.

Where this description refers to a product or process that "includes" specific aspects, parts or steps, it refers to the possibility that other aspects, parts or steps may also be present, but may also refer to embodiments that contain only the stated aspects, parts or steps.

The terms “comprising”, “comprising” and “comprising” also include the term “comprising”. The indication of numerical values by means of ranges of numbers includes all values and fractions in these ranges, as well as the mentioned endpoints.

The terms "approximately" and "approximately" as used when referring to a measurable value, such as a parameter, a quantity, a time frame, and the like, are intended to be variations of +/- 10% or less, preferably +/- -5% or less, more preferably +/-1% or less, and even more preferably +/-0.1% or less, from the stated value, as the variations apply to the disclosed herein invention.

It should be understood that the value to which the term "approximately" or "approximately" refers has itself been disclosed.

Reference in this specification to "one embodiment" or "an embodiment" means that a particular aspect, structure or feature as described in connection with the embodiment is incorporated in at least one embodiment of the present invention.

Thus, the phrases "in one embodiment" or "in one embodiment" at various places in this patent specification do not necessarily all refer to the same embodiment, but may do so.

Further, the specific aspects, structures or features may be combined in any suitable manner, as would be apparent to one skilled in the art from this disclosure, in one or more embodiments.

Furthermore, since some embodiments described herein include some aspects incorporated in other embodiments and not others, combinations of features of different embodiments are intended to be within the scope of the invention and constitute different embodiments, as would be apparent to those skilled in the art.

For example, in the appended claims, any embodiments of the invention may be used in any combination.

The inventors have surprisingly found that by using a novel fermentation process of the cocoa beans and pulp thereof, it was possible to obtain fermented cocoa beans with which to prepare cocoa products/chocolates that are less bitter, sweeter and/or creamier.

Accordingly, a first aspect provides a method for preparing fermented cocoa beans comprising the steps of: - collecting pulp juice from fermenting cocoa beans and pulp thereof (i.e. cocoa pulp bean liquor), wherein the fermentation is an anaerobic fermentation;

© BE2021/5096 - the recirculation (i.e. reuse or reintroduction) of the pulp juice on the fermenting cocoa pulp bean mass; and - further fermenting the fermenting cocoa pulp bean mass; whereby fermented cocoa beans are obtained.

It is widely recognized that cocoa pulp bean pulp is fermented by a succession of several predominant microbial populations. At the start of fermentation, yeasts are the predominant microorganisms (anaerobic yeast stage). The second stage is dominated by the lactic acid bacteria (microaerobic lactic acid bacteria stage). Finally, with the increased presence of air, the acetic acid bacteria become predominant (aerobic acetic acid bacteria stage). The term "first fermentation stage" as used herein refers to the combination of the two first stages mentioned above, i.e. the anaerobic yeast stage and the microaerobic lactic acid bacterial stage. When the term "anaerobic fermentation" is used in the context of the present invention, it refers to the first fermentation stage. The term "second fermentation stage" refers in particular to the third stage of the fermentation, i.e. the aerobic acetic acid bacterial stage. When the term "aerobic fermentation" is used in the context of the present invention, it refers to the second fermentation stage. Those skilled in the art are accustomed to using the terms anaerobic and aerobic fermentation to designate the two fermentation stages described above, although from a scientific point of view, aerobic and anaerobic fermentation need not be considered strictly separate.

The cocoa beans may be from any cocoa tree species known in the art. In particular embodiments, the cocoa beans are cocoa beans of the species 7heobroma or Herrania, or any combination thereof; more preferably of the species 7heobroma cacao L. or Theobroma grandiflorum, or a combination thereof.

The cocoa beans (e.g., including the cocoa bean and cocoa bean husk) can be obtained from cocoa hulls using techniques well known in the art, such as chopping the harvested cocoa hulls with a machete and recovering the cocoa beans. Other suitable methods include mechanical chopping. In preferred embodiments, the white pulp of the cocoa beans is used together with the cocoa beans in the first fermentation stage of the cocoa beans. For example, the white pulp (i.e. the flesh-like white substance surrounding cocoa beans in the cocoa shell) is not removed from the cocoa beans before the cocoa beans are subjected to the first fermentation stage or the white pulp is removed from the cocoa beans, but together with the cocoa beans used in the first fermentation stage. Here the combination of cocoa beans and the pulp can be referred to as the “cocoa pulp bean mass”. The person skilled in the art will know that during the fermentation process the fraction of pulp in the cocoa pulp-bean mass will decrease, and eventually disappear, leading to a fermenting or fermented bean mass.

In particular embodiments, the cocoa bean pulp is collected from fully mature and mature hulls.

In particular embodiments, the cocoa beans are whole beans, such as where the cocoa beans have not been sprouted or have been infested by a pest or disease, such as not showing an apparent presence of pathogens, such as Moniliophthora perniciosa, M. roreri or Phytophthora palmivora.

In some embodiments, the cocoa beans are treated or processed prior to the first fermentation stage. Such treatments or processes include, but are not limited to, cracking, pressing, chopping, or combinations thereof. These treatments or processes are well known to those skilled in the art. The fermentation process as taught herein may involve placing cocoa beans and their white pulp (e.g., pulp-covered cocoa beans) in a container and fermenting the cocoa beans for a predetermined time. The weight of the cocoa beans in a container can vary from a few kilograms to a few tons. However, the minimum amount of wet beans for a normal fermentation is preferably at least about 100 kg. Nevertheless, containers for fermenting smaller quantities of cocoa beans are available, which are typically used for experimental purposes. Fermentations greater than 2000 kg are less preferred due to the difficulty of achieving even and efficient fermentation under such conditions. Preferably, the weight of the cocoa pulp bean mass is about 200 kg to about 800 kg. Accordingly, in particular embodiments, the amount of cocoa bean pulp prior to initiating the anaerobic fermentation is about 100 kg to about 2000 kg, about 200 kg to about 2000 kg, about 200 kg to about 1500 kg, about 200 kg to about 1000 kg kg, about 200 kg to about 800 kg, about 200 kg to about 500 kg, or about 200 kg to about 400 kg, preferably about 200 kg to about 800 kg, such as 200 kg or 350 kg. During the first stage of the fermentation process (i.e., the anaerobic fermentation within the meaning of the present invention), a large amount of pulp juice is produced and released from the cocoa pulp-bean mass. The term "pulp juice" as used in the context of the present invention refers to the liquid material resulting from the liquefaction, such as by decomposition of pectin, of the fleshy white material surrounding the cocoa beans in the cocoa husk, being in mainly the pulp (also known as cocoa mucilage), under the action of microorganisms, such as yeasts and lactic acid bacteria, during the first fermentation stage. In conventional processes, this pulp juice is drained from the container and discarded.

In the method as taught herein, during the first fermentation stage, the pulp juice is drained, collected and recycled onto the fermenting beans.

The pulp juice is preferably produced by the same fermenting cocoa pulp bean mass as the fermenting cocoa pulp bean mass to which the pulp juice is recycled.

The pulp juice can be collected by any suitable method.

Preferably, the fermenting cocoa beans and pulp thereof (i.e., the fermenting cocoa pulp-bean paste) are placed on or proximate to, preferably placed on, means for separating the pulp juice from the fermenting cocoa pulp-bean paste, the means being the bottom or lower portion of a container (such as in the upstanding walls (side walls) of the container) containing the fermenting cocoa bean pulp.

The means for separating the pulp juice from the fermenting cocoa pulp bean mass may be any device known in the art for separating pulp juice from the fermenting cocoa pulp bean mass, as described elsewhere in this patent specification.

The pulp juice can be collected in a container.

As an example, the container containing the fermenting cocoa beans and pulp thereof may be divided into two portions, one upper portion for containing the fermenting cocoa beans and one lower water-impermeable portion for collecting the pulp juice.

The upper portion and lower portion are typically divided by means for separating the pulp juice from the fermenting cocoa pulp-bean mass, such as through a perforated tray.

In a further example, such as where the container containing the fermenting cocoa pulp bean mass is a wooden container, the pulp juice is collected in a plastic film or bag, which covers at least the upright walls and the bottom wall of the lower part of the container. containing the fermenting cocoa pulp-bean mass (e.g. with the beginning of the lower portion being positioned higher than the expected liquid surface of the pulp juice produced), preferably surrounding the upright walls and bottom wall of the entire container, as illustrated in Figure 2 More particularly, Figure 2 provides an example of how the first fermentation stage can be performed using conventional wooden fermentation boxes.

In this case, the pulp juice is collected through a plastic film that surrounds the sides and bottom of the box and recirculated manually on the fermenting cocoa pulp-bean mass.

Pulp juice is typically continuously produced during the anaerobic fermentation of the cocoa pulp-bean mass.

Typically, in a fermentation vessel, cocoa beans are organized to be surrounded by other cocoa beans, with the exception of cocoa beans located in the top layer of the fermenting cocoa pulp bean mass and cocoa beans immediately adjacent to the side walls, bottom wall or means for separating the fermenting cocoa pulp-bean mass from the pulp juice.

In such an organization, the pulp juice will drip by gravity through an underlying fermenting cocoa pulp bean pulp to the lower portion or bottom of the container containing the fermenting cocoa pulp bean pulp (i.e. first exposure of the cocoa pulp bean pulp to the pulp juice). The collection of the pulp juice, which comprises separating the fermenting cocoa pulp-bean mass from the pulp juice, can be continuous or discontinuous.

In the latter case, a valve may be provided at the bottom of the container containing the fermenting cocoa bean pulp, for example below the means for separating the pulp juice from the fermenting cocoa pulp-bean paste and above a second container for collecting the pulp juice. Preferably, the fermenting cocoa pulp bean mass is not immersed, such as not completely immersed in the pulp juice during the anaerobic fermentation.

In preferred embodiments, the collection of the pulp juice is continuous.

In particular embodiments, the pulp juice of the fermenting cocoa bean pulp can be collected and stored in a second container before reintroduction thereof to the fermenting cocoa pulp-bean paste. For example, the cocoa pulp bean mass is placed in a first high-rise watertight container equipped with a perforated tray mounted above the bottom of the container (such as, for example, a few centimeters above the bottom of the container or such as 1 to 5 cm) and with a drain at the bottom of the container, the drain having a valve. A second waterproof container is placed below the first container to collect the pulp juice produced by the fermenting cocoa bean pulp. The pulp juice produced during the anaerobic fermentation flows through the perforation(s) in the tray to the outlet at the bottom of the first container and is collected in the second container when the valve is open. When the valve is closed, the pulp juice remains at the bottom of the first container, immediately above the drain.

In particular embodiments, the pulp juice of the fermenting cocoa pulp bean mass is recycled directly onto the fermenting cocoa pulp bean mass when it has reached the bottom of the container for containing the fermenting cocoa pulp bean mass.

The method of preparing fermented cocoa beans as taught by this description is based on the re-exposure (e.g., second, third, fourth, fifth, sixth, seventh, eighth, ninth, or tenth exposure) of the pulp juice produced by a fermenting cocoa pulp bean mass. to the fermenting cocoa pulp-bean mass.

In particular embodiments, the pulp juice of the fermenting cocoa pulp bean mass is recycled by evenly distributing or evenly applying the collected pulp juice over at least 75%, at least 80%, at least 85%, at least 90%, at least 95 %, such as 95%, 96%, 97%, 98%, 99% or 100%, preferably at least 90%, more preferably at least 99%, most preferably 100%, of the top surface of the fermenting cocoa pulp -bean mass.

In particular embodiments, the fermenting cocoa pulp bean mass is contained in a container wherein the pulp juice is recycled onto the fermenting beans and pulp thereof by evenly distributing the pulp juice over at least 75%, preferably 90%, more preferably at least 99%, of the top surface of the fermenting cocoa beans and pulp thereof in the container. The recycling or reintroduction of the pulp juice can be done by any suitable method. Examples of suitable methods are manual methods, such as pouring the collected pulp juice onto the fermenting cocoa pulp-bean paste, such as at the top of the container containing the fermenting cocoa pulp-bean paste. Further examples of methods for recycling the pulp juice are mechanical or automated methods, such as sucking the collected pulp juice by means of a pump and spraying the pulp juice onto the fermenting cocoa pulp-bean mass, such as at the top of the container. containing the fermenting cocoa pulp bean mass.

Preferably, the pulp juice is recycled using a spray nozzle placed above the fermenting cocoa pulp bean mass and whose spray angle is such as to allow the spraying of the collected pulp juice to be at least 75%, preferably at least 90%, with more preferably at least 100%, of the top surface of the fermenting cocoa pulp-bean mass in the container containing the fermenting cocoa pulp-bean mass. Those skilled in the art will appreciate that the greater the spray angle, the greater the actual spray range. The actual spray range required will depend on the diameter of the container containing the fermenting cocoa pulp bean mass. Furthermore, the distance between the spray nozzle and the surface of the fermenting cocoa pulp bean mass can be adjusted to ensure proper dispersion. The skilled artisan will appreciate that the time of spraying the collected pulp juice depends on the amount of pulp juice collected, as well as the surface area of the fermenting cocoa pulp-bean mass to be covered by the pulp juice. For example, the time of spraying may be about two minutes.

In particular embodiments, the pulp juice is recycled throughout the duration of the anaerobic fermentation (i.e., first fermentation stage). The skilled person will appreciate that the anaerobic fermentation can be of any duration. Suitable fermentation times for the anaerobic fermentation of a cocoa pulp bean mass are 6 to 72 hours, 6 to 60 hours, 6 to 48 hours, 6 to 24 hours, 6 to 12 hours, 6 to 8 hours, 12 to 72 hours, 12 to 60 hours, 12 to 48 hours, 12 to 24 hours, 24 to 72 hours or 24 to 60 hours, preferably 12 to 60 hours, more preferably 24 to 48 hours, such as about 6, 8, 12, 24, 36, 48 , 60 or 72 hours.

In particular embodiments, the pulp juice can be continuously recycled onto the fermenting cocoa pulp-bean mass. In particular embodiments, the pulp juice is continuously collected and recycled.

Alternatively, in particular embodiments, the pulp juice may be recycled on the fermenting cocoa pulp bean mass at regular intervals at regular intervals during the anaerobic fermentation phase.

In the case of discontinuous recirculation, the time or interval between two successive recirculations may be of any length, preferably between 0.2 and 24 hours, more preferably between 0.2 and 12 hours, even more preferably between 0.2 and 6 hours or between 0.2 and 3 hours.

In a specific embodiment, the interval between two reintroductions is approximately 1 hour.

In a more specific embodiment, the length of the fermentation time of the first stage is about 48 hours and the pulp juice is recycled about every hour.

In particular embodiments, the pulp is juiced at least once, at least 4 times, at least 8 times, at least 12 times, at least 16 times, at least 20 times, at least 24 times, at least 28 times, at least 32 times, at least 36 times, at least 42 times or at least 48 times, during the anaerobic fermentation.

The recirculation of the pulp juice is preferably stopped prior to or during the initiation of the aerobic fermentation (i.e. the second fermentation stage). Furthermore, in the case of discontinuous recirculation, the volume of pulp juice reintroduced onto the cocoa beans is preferably at least 50 vol%, at least 55 vol%, at least 60 vol%, at least 65 vol%, at least 70 vol%, at least 75 vol%, at least 80 vol%; at least 85 vol%, at least 90 vol%, at least 95 vol%, such as 96 vol%, 97 vol%, 98 vol%; 99 vol.% or 100 vol.%, of the pulp juice collected between two recycles, more preferably the volume being equal to 100% vol. of the pulp juice collected between two recycles.

In particular embodiments, the method of preparing fermented cocoa beans comprises initiating the anaerobic fermentation of cocoa beans and pulp thereof.

The anaerobic fermentation of the cocoa pulp-bean mass can be initiated by any method known in the art.

For example, the anaerobic fermentation can start spontaneously.

In some embodiments, the anaerobic fermentation can be initiated by the addition of a starter culture to the cocoa bean pulp.

A starter culture can be any composition comprising live microorganisms such as yeasts and/or bacteria that can initiate or carry out fermentation of cocoa beans, optionally after being grown in a separate suitable medium to obtain a high cell density.

A starter culture can be a liquid (concentrated) culture, a frozen (concentrated) culture, or a dried (concentrated) culture.

In addition to the microorganisms, a starter culture may also contain nutrients (for example one or more digestible carbohydrates, minerals or a nitrogen source), enzymes or preservatives.

A starter culture can be a pure culture or a co-culture, i.e. it can include more than one strain of live microorganisms.

Suitable yeast starter cultures include compositions comprising, essentially, or consisting of, but not limited to, Hanseniaspora uvarum, Saccharomyces cerevisiae, Pichia manshurica, Pichia kudravzevii, Pichia occidentalis or any combination thereof.

Suitable bacterial starter cultures may comprise compositions comprising consisting essentially of or consisting of Acetobacter pasteuranus, Acetobacter orientalis, Acetobacter tropicalis, Lactobacillus fermentum, Bacillus sp, Enterobacter sp. or any combination thereof, but without limitation.

In particular embodiments, the method comprises the steps of: (a) initiating anaerobic fermentation of cocoa pulp bean mass; (b) collecting the pulp juice produced by the fermenting cocoa bean pulp; (c) recirculating the pulp juice onto the fermenting cocoa pulp bean mass; and (d) further fermenting the fermenting cocoa bean pulp; (€) optionally repeating steps (b) to (d) or (c) to (d); whereby fermented cocoa beans are obtained.

The fermentation of the cocoa beans and pulp thereof is a continuous process, and thus continues as the pulp juice is collected and the pulp juice is recycled.

Accordingly, steps (b) and (d) or steps (c) and (d) may be performed in parallel.

In particular embodiments as described elsewhere in the patent specification, if the pulp juice is recycled discontinuously at regular intervals during the anaerobic fermentation, the time or interval between two repetitions of step (c) can be any length between 0.2 and 24 hours, preferably between 0.2 and 12 hours, more preferably between 0.2 and 6 hours, even more preferably between 0.2 and 3 hours.

In particular embodiments, steps (b) to (d) are performed a total of at least 4 times, at least 8 times, at least 12 times, at least 16 times, at least 20 times, at least 24 times, at least 28 times, at least 32 times, at least 36 times, at least 42 times or at least 48 times, during the anaerobic fermentation.

In particular embodiments, one or more ingredients selected from the group consisting of microbial starters, enzymes, sweeteners and amino acids may be added to the cocoa pulp-bean mass before initiating the anaerobic fermentation and/or during the anaerobic fermentation.

In particular embodiments, one or more ingredients selected from the group consisting of enzymes, sweeteners and amino acids may be added to the pulp juice, such as the pulp juice collected at the bottom of the container containing the fermenting cocoa pulp bean mass, before it is placed on the fermenting cocoa pulp bean mass is recycled.

In particular embodiments, the one or more sweeteners comprise or consist essentially of glucose, fructose, sucrose or mixtures thereof.

Although any amino acid may be added to the cocoa bean pulp or pulp juice, preferred amino acids are cystine, cysteine, glycine, alanine, valine, isoleucine, leucine, methionine, phenylalanine, tyrosine or mixtures thereof.

In particular embodiments, the one or more enzymes are selected from the group consisting of amylases, glucoamylases, cellulases, glucanases, hemicellulases, xylanases, proteases, peptidases and pectinases.

The enzymes may also be a mixture of such different enzymes.

In particular embodiments, the pH can be controlled during the anaerobic fermentation.

Preferably the pH of the fermentation is maintained between 3.0 and 6.0, more preferably between 3.4 and 5.6 during the anaerobic and aerobic fermentation.

Methods known in the art, such as the addition of an acid or a base to the fermenting cocoa bean pulp or pulp juice, can be used to maintain or control the pH at the desired value.

Any suitable acid or base can be used.

Examples of suitable acids and bases are citric acid and calcium carbonate.

In particular embodiments, the temperature of the fermenting cocoa pulp bean mass can be controlled during the anaerobic fermentation.

Preferably, the temperature of the fermenting cocoa pulp bean mass during the anaerobic fermentation is between 15°C and 60°C, between 20°C and 55°C, more preferably between 25°C and 50°C, even more preferably between 30°C and 40°C, as kept at 37°C.

The temperature can be controlled by measuring and/or recording the temperature of the fermenting cocoa bean pulp using a temperature sensitive probe inserted into the center of the container containing the fermenting cocoa pulp bean paste.

The fermentation process for cocoa beans can be schematically divided into two main phases: a first anaerobic phase during which the yeasts and lactic acid bacteria predominate and a second aerobic phase during which acetic acid bacteria develop.

The transition from the first stage to the second occurs gradually.

The initiation of aerobic fermentation can be further promoted by inverting, mixing and/or agitating the fermenting cocoa pulp-bean mass to provide aeration in the container.

The cocoa pulp bean mass can be inverted, mixed and/or agitated continuously or at regular intervals during this second fermentation stage.

This can be achieved manually or mechanically.

Another method of initiating the second fermentation stage involves transferring the cocoa pulp-bean mass into another container.

The time taken for this step (i.e. inversion and/or aeration of the beans) will be determined/decided by the skilled person and will depend on his or her knowledge of several factors such as temperature, color of the beans , the smell, the origin of the beans or any combination thereof as described in Beckett S.T., Industrial chocolate manufacture and use: fourth edition, 2009, Blackwell Publishing Ltd. ISBN:979-1-405-13949-6.

In the fermentation process as taught herein, the aerobic fermentation may be for a time of about 1 to about 7 days, about 1 to about 6 days, about 1 to about 5 days, about 2 to about 7 days, about 2 to about 6 days, preferably about 2 to about 5 days. With regard to the anaerobic fermentation, a starter culture or one or more ingredients selected from the group consisting of sweeteners and/or ammo acids may also be added to the fermenting cocoa pulp-bean mass during the aerobic fermentation. Furthermore, the pH and/or the temperature can be controlled during aerobic fermentation.

The quality of the fermented beans can be assessed by methods well known in the art, such as the cut test, as described in Beckett S.T., Industrial chocolate manufacture and use: Fourth Edition, 2009, Blackwell Publishing Ltd. ISBN:979-1-405-13949-6.

A further aspect provides fermented cocoa beans obtained by the method of fermenting cocoa pulp bean pulp as taught herein.

The cocoa beans fermented according to the invention or the fermented cocoa beans according to the invention may be further processed using methods and techniques well known in the art. In particular, these methods and techniques are conventional and require no modification.

For example, the fermented cocoa beans can be dried, cleaned, dehulled, roasted and then ground into cocoa paste (i.e. cocoa mass). Accordingly, a further aspect provides a method of preparing cocoa liquor comprising the steps of: - providing fermented cocoa beans obtained by the method as taught herein; - drying the fermented cocoa beans; - roasting the dried cocoa beans; - breaking and dehusking the roasted cocoa beans; and/or - grinding the crushed and dehusked cocoa beans; whereby a cocoa mass is obtained.

In particular embodiments, the fermented cocoa beans can be dried at the end of the aerobic fermentation. Drying the fermented cocoa beans can adequately prepare the fermented beans for storage and transportation without contaminating them with mold, bacteria and other contaminants.

The drying is preferably started immediately after the second fermentation stage (aerobic fermentation within the meaning of the present invention) of the fermentation process in order to prevent the beans from being over-fermented with consequent loss of cocoa flavour.

The drying process can be carried out by artificial drying or by sun drying, preferably by sun drying.

In particular embodiments, the fermented beans are dried to reduce the moisture content of the fermented beans to at most 10% (v/w), preferably at most 9% (v/w), and more preferably at most 7% (v /w). The time required to achieve proper drying will vary according to local conditions (e.g. temperature, hours of sunlight, humidity), but is typically between 6 and 10 days.

In the case of sun drying, drying trays containing the fermented cocoa beans are preferably placed so as to receive maximum sun exposure and air circulation during most of the day to hasten the drying process.

The thickness of the layer of drying fermented cocoa beans is preferably not more than 4 cm, to avoid slow or insufficient drying.

Furthermore, the beans are preferably inverted several times during the drying process, preferably 5 to 10 times a day, so that this results in more homogeneous dried beans.

The drying beans are preferably protected from rain and/or dew.

Roasting the dried cocoa beans can be performed by methods known in the art, such as described in Beckett S.T., Industrial chocolate manufacture and use: Fourth Edition, 2009, Blackwell Publishing Ltd.

ISBN:979-1-405-13949-6. For example, the cocoa beans may be roasted by heating the dried beans to a temperature of 95°C to 130°C, 100°C to 120°C or 105 to 115°C, for a time of at least 15 minutes, at least 20 minutes, at least 25 minutes or at least 30 minutes, for example heating the beans to a temperature of about 110°C for 20 minutes.

Roasting can be performed in any roasting device for roasting cocoa beans known in the art.

An example of a laboratory lattice/pilot scale device is the Selmi ROASTER 106 (Selmi Group, Italy). Cocoa bean crushing and dehulling is the process of removing the outer shell of the cocoa bean in a manner that ensures that the flesh of the cocoa bean remains largely intact, also referred to as cocoa bean kernels or nibs.

The crushing and dehusking of the cocoa beans can be performed by methods (manual or mechanical, such as automatic) and using tools known in the art.

An example of a laboratory test scale refractor and dedoping device/breaking and dedoping device is the Winn-15 Mini Winnower (CACAO CUCINA®, US).

Grinding the cocoa bean kernels or nibs allows further reduction of the size of the cocoa particles.

More specifically, milling makes it possible to convert the kernels or nibs of a solid mass into a liquid mass of cocoa particles suspended in cocoa butter, also known as cocoa paste or cocoa mass.

Grinding of cocoa bean kernels or nibs can be performed by methods and using tools known in the art.

An example of a laboratory grinder/pilot scale grinder is the Blixer® 6V.V. (Robot-Coupe®), France). The cocoa liquor can be stored until further processing into chocolate, such as for at least 1 week, at least 2 weeks, at least 3 weeks, at least 6 weeks, in its liquid form, and as for at least 3 months, at least 6 months or at least 12 months, in its solid form.

A further aspect provides cocoa liquor obtained by the method of preparing cocoa liquor as taught herein.

The cocoa mass as taught by this description makes it possible to prepare chocolate and chocolate products that are significantly different from chocolate and chocolate products prepared with conventionally obtained cocoa mass (e.g. new taste and new aroma). A further aspect provides a method of preparing chocolate comprising the steps of: - providing a cocoa mass obtained by the method as taught herein; and - mixing the cocoa mass with melted cocoa butter and sugar; resulting in chocolate.

The chocolate may be prepared using ingredients, methods and techniques well known in the art.

In particular, these ingredients, methods and techniques are conventional and require no modification.

In addition to other ingredients, a typical chocolate composition may comprise cocoa mass, cocoa butter and/or cocoa powder.

In the chocolate as taught herein, the cocoa mass, cocoa butter and/or cocoa powder may be partially or wholly obtained from cocoa beans fermented according to the method taught herein.

The inventors have also found that by using a combination of cocoa liquor obtained from cocoa beans fermented according to the method as taught herein, and cocoa butter and/or cocoa powder obtained from cocoa beans fermented using a traditional method, chocolate with new and distinct flavors and aromas can be prepared.

Typical chocolate preparation consists of three stages: mixing and possibly pre-grinding, refining, heating and optionally conching, as described in Beckett S.T., Industrial chocolate manufacture and use: fourth edition, 2009, Blackwell Publishing Ltd.

ISBN:979-1-405-13949-6, which is incorporated herein by reference.

Accordingly, in particular embodiments, the method of preparing chocolate may comprise the following steps: -melting the cocoa mass and/or the cocoa butter, such as at a temperature of about 45°C; - mixing the cocoa mass with (part of the) melted cocoa butter and sugar; - refining the mixture of cocoa mass, cocoa butter and sugar; - heating the refined mixture of cocoa mass, cocoa butter and sugar, whereby the mixture is liquefied; - optionally conching the refined mixture; whereby chocolate is obtained; and - optionally adding further ingredients to the liquid refined or conched mixture, such as more cocoa butter, flavoring agents or emulsifiers; and - tempering the liquid mixture, whereby tempered chocolate is obtained.

Preferably, these steps are performed in a sequential order of melting, mixing, refining, heating (optionally conching) and tempering.

Mixing may include combining the ingredients together with a means known in the art to obtain a homogeneous paste, such as a mixer.

Suitable mixers include batch mixers, batch vertical mixers, batch horizontal mixers, continuous mixers.

The mixing step can also be performed manually.

The mixer can be, for example, a food processor, a Hobart mixer or a Stephan mixer.

Preferably, the mixer has a temperature control.

The sugar may also be pre-refined prior to its addition to the mixture, such as using a sugar mill.

In particular embodiments, the method of preparing chocolate may comprise pre-grinding the mixture of cocoa mass, melted cocoa butter and sugar.

For example, the mixture may be pre-milled in a two-roll mill to obtain an overall fineness of about 150 µm.

Sugar can also be pre-refined prior to adding it to the mixture, such as using a sugar mill.

Refining the mixture comprising cocoa mass, cocoa butter and sugar can be carried out using different types of processes or tools.

Suitable tools include three-roll or five-roll refining mills, a ball mill, or Refiner/Conche such as MacIntyre's Universal Refiner/Conche.

The fineness of the mixture is preferably reduced so that the grain size of the mixture is below 40.0 µm, such as below 35 µm or below 30 µm, more preferably below 25 µm. In particular embodiments, the refined mixture is a powder. The refinement step leads to an enhanced flavor and a better mouthfeel.

The refined mixture can be heated to liquefy the refined mixture. The temperature required to liquefy the refined mixture depends on the composition of the mixture (which varies, for example, according to the type of chocolate). For example, care should be taken not to overheat the refined mixture, which could lead to burning of the refined mixture.

The refined chocolate can be subjected to a conching step to increase the quality of the chocolate. If a conching step is performed, the heating step is part of the conching step.

During conching, the chocolate is subjected to a prolonged mechanical mixing in combination with heating. The skilled artisan will appreciate that if the method includes a conching step, the heating step and the conching step are performed simultaneously. Conching is typically performed in special vessels known as conches. Optional ingredients, such as the second part of the cocoa butter, flavors and/or emulsifiers can be added to the mixture at this stage. Lecithin is often added here as an emulsifier to improve the theological properties of chocolate, potentially reducing the amount of cocoa butter. Other emulsifiers can also be used, such as, for example, polyglycerol, polyric moleate, ammonium phosphatide or sodium tristearate.

During conching, the kneading action in combination with the high temperature (such as at least 80°C, preferably at least 90°C) causes evaporation of residual moisture and of any undesirable volatile components, such as acids, which are formed during the fermentation of the cocoa beans. to arise. The kneading action also leads to a better dispersion of sugar and cocoa particles in the fat phase, which is formed by the cocoa butter released from the cocoa mass and optionally added.

The conching process typically leads to a decrease in the chocolate's viscosity and yield value. At the end of the conching step, the chocolate has developed the desired taste and rheological properties.

Two types of conching operations are known in the art, namely dry conching and wet conching.

In wet conching, the second part of the cocoa butter and optionally other ingredients, such as lecithin, are added to the refined mixture early in the conching process to maintain the fluidity of the mass, which is then left for a long time, typically about 20 to 30 hours or even longer. and mechanically worked at a relatively low temperature, typically between about 40°C and about 60°C. In dry conching, the refined mixture is processed for a shorter time, e.g. up to 20 hours, but at a higher temperature, typically above 70°C, e.g. at about 90°C for dark chocolate. In this case, the second part of the cocoa butter and any other ingredients are added towards the end of the conching period. This last step (after the actual “dry conching”) is commonly known as “liquid conching”. The aim of this treatment is to homogenize and obtain a liquid pumpable mass.

Today, thanks to the technological development of the process equipment, these two conching operations are generally accomplished in a shorter time of about 8 to about 24 hours.

When a solid chocolate is desired, the liquefied mixture is tempered to obtain a tempered mixture. During the tempering step, the liquefied mixture is cooled and solidified, thus resulting in a solid chocolate. The tempering step leads to an optimal crystallization of the fat phase of the chocolate.

A further aspect provides chocolate obtained by the method of preparing chocolate as taught herein.

Preferably the chocolate is a real chocolate. By “real chocolate” is meant a chocolate such as chocolate (also called dark chocolate), milk chocolate, family (or household) milk chocolate and/or white chocolate, as defined in EC Directive 2000/36/EC of the European Parliament and the Council of the European Union, relating to cocoa and chocolate products intended for human consumption (Directive of 23 June 2000). Cocoa butter equivalents are defined as fat compositions having a solid fat content measured at 30°C by IUPAC method 2.150a, wherein the fat composition is not subjected to heat treatment, which differs at least 8% by weight absolute from the solid fat content measured at the same temperature with IUPAC method 2.150b, whereby the fat composition is hereby subjected to a heat treatment program described in this method. In these chocolates, cocoa butter can be replaced by up to 5% by weight cocoa butter equivalents. Non-limiting examples of real chocolates include:

Dark chocolate or household chocolate, i.e. products consisting of a mixture of cocoa products and sugars and/or sweeteners, preferably sugar, containing not less than 35% by weight of total dry cocoa solids, including not less than 18% by weight cocoa butter and not less than 14% by weight dry non-fat cocoa solids.

Where this term ((dark) chocolate) is supplemented by the word “couverture”, the product must not be less than 35% by weight total cocoa solids, including not less than 31% by weight cocoa butter and not less than 2, 5% w/w dry non-fat cocoa solids. - "Milk chocolate", i.e. a product obtained from cocoa products, sugars and/or sweeteners, preferably sugar, and milk or milk products, containing not less than 25% by weight of total dry cocoa solids; not less than 14% by weight of dry milk solids obtained by partially or wholly dehydrated whole milk, semi-skimmed or skimmed milk, cream, or from partially or wholly dehydrated cream, butter or milk fat; not less than 2.5% by weight dry non-fat cocoa solids; not less than 3.5% by weight milk fat; and not less than 25% by weight of total fat (cocoa butter and milk fat).

Where this term (milk chocolate) is supplemented with the word “couverture”, the product must have a minimum total fat content (cocoa butter and milk fat) of 31% by weight. - "Family milk chocolate", i.e. a product obtained from cocoa products, sugars and/or sweeteners, preferably sugar, and milk or milk products, containing not less than wt% total dry solids; not less than 20% by weight of dry milk solids obtained by partially or completely dehydrating whole milk, semi-skimmed or skimmed milk, cream, or from partially or fully dehydrated cream, butter or milk fat; not less than 2.5% by weight dry non-fat cocoa solids; not less than 5% by weight milk fat; and not less than 25% by weight of total fat (cocoa butter and milk fat). Another example of a real chocolate is white chocolate.

The term "white chocolate" denotes a product obtained from cocoa butter, milk or milk products and sugars, containing not less than 20% by weight of cocoa butter and not less than 14% by weight of dry milk solids obtained by partially or completely dehydrating whole milk, semi-skimmed or skimmed milk, cream, or from partially or completely dehydrated cream, butter or milk fat, of which not less than 3.5% by weight is milk fat.

Optional ingredients such as nuts, lecithin, whey powder, etc. can be added to any of the above types of chocolate.

Preferably the chocolate is real dark chocolate or real milk chocolate.

More preferably, the chocolate is true dark chocolate.

In particular embodiments, the chocolate as this disclosure teaches is a real milk chocolate comprising at least about 30.0 wt%, preferably at least about 40.0 wt%, more preferably at least about 50.0 wt% and up to about 84.50 wt%, preferably up to about 80.0 wt% of the cocoa liquor as taught herein, such as about 30.0 wt% to about 84.50 wt%, about 40.0 wt% to about 84.50 wt%, about 50.0 wt% to about 84.50 wt%, about 60.0 wt% to about 84.50 wt%, about 30.0 wt% to about 80.0 wt%, about 40.0 wt% to about 80.0 wt%, about 50.0 wt% to about 80.0 wt% or about 60.0 wt% to about 80, 0 wt% of the cocoa mass as this specification teaches.

In particular embodiments, the chocolate as this disclosure teaches is a true dark chocolate comprising at least about 30.0 wt%, preferably at least about 40.0 wt%, more preferably at least about 50.0 wt%, even more preferably at least about 60.0 wt%, even at least about 70.0 wt% and up to about 99.90 wt%, preferably up to about 95.0 wt%, of the cocoa liquor such as this description learns.

In some preferred embodiments, the chocolate as taught herein is a true dark chocolate comprising about 30.0 wt% to about 99.90 wt%, about 40.0 wt% to about 99.90 wt%, about 50 0.0% wt to about 99.90 wt%, about 60.0 wt% to about 99.90 wt%, about 70.0 wt% to about 99.90 wt%, about 50.0 wt% to about 95.0 wt%, about 60.0 wt% to about 95.0 wt%, about 70.0 wt% to about 95.0 wt%, preferably about 70.0 wt% to about 90.0 wt% of the cocoa liquor as taught herein.

In particular embodiments, the chocolate as this disclosure teaches is a true dark chocolate with a high cocoa content.

In the context of the present invention, the cocoa content refers to the sum of the amount of cocoa mass (paste), cocoa butter and cocoa powder.

Preferably, the cocoa content or amount of cocoa in the real dark chocolate is greater than 55.0 wt%, greater than 60.0 wt%, greater than 65.0 wt%, greater than 70.0 wt%, even more than 75.0 wt%. In particular embodiments, the cocoa content in the dark real chocolate is 55.0 wt% to 80.0 wt%, 60.0 wt% to 80.0 wt% or 70.0 wt% to 80.0 wt .%, preferably 60.0 wt.% to 80.0 wt.%. Even if the amount of cocoa liquor is large, the methods as described herein make it possible to increase the sweetness and decrease the acidity of the chocolate.

It is therefore an object of the present invention to provide a (real) (dark) chocolate which is less sharp and/or less sour and/or less bitter and/or less astringent and/or sweeter and/or creamier than chocolates which are are obtained after a conventional fermentation process containing the same cocoa content.

In particular, the chocolates as this description teaches are less sour and/or sweeter.

The chocolate can be incorporated into or used as a topping for a baked product (e.g. sweet breads, sweet rolls, pies, cakes (cupcakes, steamcakes, spongecakes, creamcakes), cheesecakes, muffins, Danish pastries, croissants, donuts, waffles cookies) or non-baked product (e.g., chocolate bars, chocolate-coated marshmallows, candy bars, pralines, chocolate-containing beverages).A further aspect provides the use of a fermenter (or fermentation assembly or plant) for the preparation of fermented cocoa beans; wherein the fermentation device comprises: - a container for containing cocoa beans and pulp thereof (Figure 1, (1)); - means for separating fermenting cocoa beans and pulp thereof from the pulp juice of the fermenter cocoa beans and pulp thereof (Figure 1, (3)); means for collecting and containing the pulp juice at the bottom of the fermenter (Figure 1, (5)); means for recirculating the pulp juice from the bottom to the top of the fermenter (Figure 1, (6)); and - means for spraying the collected pulp juice of cocoa beans and pulp thereof over the top surface of fermenting cocoa beans and pulp thereof (Figure 1, (8)).

Figure 1 provides a schematic view of a typical fermenter (or fermentation assembly or plant) for use in the preparation of fermented beans, and involves mechanical recirculation of the pulp juice during anaerobic fermentation. It will be appreciated that a variation of this scheme can be used to carry out the anaerobic fermentation. These variations include the shape of the container, the shape and type of the lid, the — presence/absence of a valve, the presence/absence of a drain at the bottom of the container, the location of the perforated tray, etc. .

In particular embodiments, the container for containing cocoa beans and pulp thereof and/or the means for collecting and containing the pulp juice are water-impermeable or watertight. In particular embodiments, the means for collecting and containing the pulp juice comprises or consists essentially of or consists of a container. The person skilled in the art will appreciate that the means for collecting and containing the pulp juice is preferably located below the container for containing cocoa beans and pulp thereof, because in such a case gravity can be used to extract the pulp juice from the container. bottom of the container for containing cocoa beans and pulp thereof to the means for collecting and containing the pulp juice.

The container for containing cocoa beans and pulp thereof or the means for collecting and containing the pulp juice may be of any material, but is preferably plastic, wood, steel or aluminum. More preferably, the container is a plastic container. The container may be of any shape, but is preferably cylindrical, square or rectangular, and more preferably cylindrical of identical diameter and height.

The dimensions of the container vary according to the volume/weight of cocoa beans.

For example, the container for containing cocoa beans and pulp thereof may be a cylindrical watertight plastic container with a diameter of about 114 cm and a height of about 77 cm.

In particular embodiments, the top of the container for containing cocoa beans is closed with a lid (Figure 1 (2)). In particular embodiments, the bottom of the container for containing cocoa beans comprises a drain, such as a drain that can be closed with a valve.

The outlet 1s is, for example, a circular opening with a diameter of about 1.5 cm.

The means for separating fermenting cocoa beans and pulp thereof from the pulp juice of the fermenting cocoa pulp-bean mass is typically located at the lower portion (e.g., close to the bottom) of the container for containing the cocoa beans and pulp thereof.

The pulp juice produced by cocoa beans and pulp thereof will drip by gravity through the underlying cocoa pulp bean pulp and then through the means for separating fermenting cocoa pulp bean pulp from the pulp juice to the bottom of the container.

The means for separating the pulp juice from the fermenting cocoa pulp bean mass may be any means known in the art for separating pulp juice from the fermenting cocoa pulp bean mass, such as a permeable device such as a 5 mm sieve or mesh.

Preferably, the means for separating pulp juice from the fermenting cocoa pulp bean mass is a cloth or a rigid perforated tray, such as a perforated tray of plastic, wood or metal.

The perforations in the tray may be such as to allow the pulp juice from one side of the tray to the other side of the tray, but not the cocoa beans and pulp, and preferably have a maximum width, such as a maximum diameter, of a maximum of 15 mm, a maximum of 14 mm, a maximum of 13 mm, a maximum of 12 mm, a maximum of 11 mm, a maximum of 10 mm, a maximum of 5 mm or a maximum of 2 mm.

In particular embodiments, a valve is located between the container for containing cocoa beans and pulp thereof (Figure 1, (1)) and the means for collecting and containing the pulp juice at the bottom of the fermenter (Figure 1, (5)); such as wherein the valve is located between the means for separating the fermenting cocoa beans and pulp thereof from the pulp juice of the fermenting cocoa beans and pulp thereof (Figure 1, (3)) and the means for collecting and containing the pulp juice at the bottom of the fermenter (Figure 1, (5). Accordingly, if the valve is closed, the pulp juice remains at the bottom of the first container, the pulp juice produced during the anaerobic fermentation flows through the means if the valve is open for separating fermenting cocoa beans and pulp thereof from the pulp juice of the fermenting cocoa beans and pulp thereof and being collected in the means for collecting and containing the pulp juice at the bottom of the fermenter.

In particular embodiments, the means for recirculating the pulp juice from the bottom to the top of the fermenter comprises a pump. The pump may be operatively connected to the means for collecting and containing the pulp juice at the bottom of the fermenter and operatively connected to the means for spraying the collected pulp juice over the top surface of fermenting cocoa beans and pulp thereof , such as through a piping system.

In particular embodiments, the means for spraying the collected pulp juice of cocoa beans and pulp thereof over the top surface of fermenting cocoa beans and pulp thereof is located above the container for containing the cocoa beans and pulp thereof. If the container for containing the cocoa beans and pulp thereof is covered by a lid, those skilled in the art will appreciate that the means for spraying the collected pulp juice over the top surface of fermenting cocoa beans is located below the lid of the container. .

In particular embodiments, the means for spraying the collected pulp juice of cocoa beans and pulp thereof over the top surface of fermenting cocoa beans and pulp thereof comprises or consists essentially of or consists of a nozzle as described elsewhere in this specification. The skilled artisan will appreciate that the spray angle and/or size of the nozzle will depend on the size of the container for containing the cocoa beans and pulp thereof.

A further aspect provides the use of pulp juice obtained from fermenting cocoa pulp bean pulp in the anaerobic fermentation of cocoa pulp bean pulp, comprising at least one step of recirculating the pulp juice onto the fermenting cocoa pulp bean pulp.

Those skilled in the art will know that the particular embodiments of the methods taught herein also apply to the products and uses taught herein and vice versa.

Although the invention has been described in connection with specific embodiments thereof, it will be apparent that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, all such alternatives, modifications and variations are intended to be within the spirit and scope of the appended claims as follows.

The above aspects and embodiments are further substantiated by the following non-limiting examples.

EXAMPLES Example 1: Fermentation of cocoa beans

1. Harvest of cocoa hulls Ripe cocoa hulls were harvested in several cocoa plantations in Ben Tre, Mekong Delta, Vietnam. The cocoa trees were from several species of Theobroma cacao L. species, including Criollo, Forastero, and Trinitario, among others.

2. Procurement of the cocoa beans A few days after harvesting, the collected cocoa hulls were opened by hand with a machete and the cocoa beans surrounded by a slimy white pulp were recovered. Infected or sprouted beans were discarded.

3. First stage of fermentation or “anaerobic fermentation” Material Tests 1 and 2: Square wooden boxes (size: 70 x 70 x 50 cm -length x width x height) (figure 2) with sides and bottom perforated at regular intervals and a plastic film that surrounds the sides and bottom. Jute bags are used to cover the coffin. A waterproof container is used, under the wooden box, to collect the pulp juice.

Test 3: Cylindrical watertight plastic container (size: 114 x 77 cm - diameter x height) (Figure 3a) with a perforated dish 5 cm (Figure 3b) above the bottom of the container and a drain (diameter 1.5 cm) equipped with a valve at the bottom of the container. The container is covered with a plastic lid. Another waterproof container is used, below the first container, to collect the pulp juice.

Setup After opening the casings, the boxes are filled with about 200 kg (wooden boxes; tests 1-2) or about 350 kg (plastic container; test 3) wet beans and the related pulp. Once in the containers, the beans are allowed to ferment spontaneously. Test 1 (Control Fermentation): The pulp juice produced by the wet cocoa beans and related pulp flows through the perforations in the wooden box during fermentation and is not stored. The fermentation takes about 48 hours.

Test 2 (according to the invention): the pulp juice produced by the wet cocoa beans and related pulp flows during the first fermentation stage through the perforations in the wooden box and is collected in the container below the box. The collection of the pulp juice is contmu. The pulp juice is intermittently reintroduced onto the fermenting cocoa pulp-bean mass at the top in the first container throughout the duration of the first stage of the fermentation process (approximately 48 hours). The reintroduction is performed 2, 4, 6, 8, 10, 24, 26, 28, 30, 32 and 34 hours after the start of the fermentation. The volume of recycled pulp juice is equal to 100% by volume of the pulp juice collected between two reintroductions each time. Test 3 (according to the invention): the pulp juice produced by the wet beans and the related pulp flows during the first stage of the fermentation through the perforations in the tray to the drain, at the bottom of the plastic container, and is continuously collected in the second plastic container before being reinserted. The pulp juice is mechanically reintroduced by drawing it through a pump and spraying it onto the fermenting cocoa pulp bean mass at the top of the container. The pulp juice is reintroduced at regular intervals throughout the duration of the first stage of the fermentation process (approximately 48 hours). The interval between two reintroductions was approximately 75 minutes. The reintroduction took about 2 minutes. The volume of recycled pulp juice is equal to 100% by volume of the pulp juice collected between two reintroductions.

4. Second Stage of Fermentation or “Aerobic Fermentation” When the first stage of fermentation is complete, the second stage of the fermentation process is initiated by transferring the cocoa pulp bean mass into a perforated wooden box to provide aeration to the fermented cocoa beans. The cocoa beans are then regularly transferred to a new crate. This second fermentation stage takes about 4 to 6 days. Temperature and pH were not altered by intervention during the first and second fermentation stages. During the first and second fermentation stages, the temperature was measured and recorded with a temperature probe inserted in the center of the plastic container/wooden box. Figure 4 shows the evolution of the temperature during the fermentation. An increase in temperature from about 30°C to about 50°C was observed during the 6 days of fermentation. In all three tests (Tests 1, 2 and 3) the pH of the fermentation was approximately between 3.5 and 4 at the start of the first fermentation and approximately between 4.7 and 5.2 at the end of the second fermentation.

5. Drying At the end of the fermentation, the fermented cocoa beans are removed from the container and carefully dried. The drying process is carried out by means of drying in the sun. The fermented cocoa beans are spread in layers about 4 cm thick on drying trays in a greenhouse and inverted about 10 times a day. The drying process is complete when the moisture level is reduced to between 7 and 8% (v/w).

6. Roasting The dried fermented cocoa beans are roasted in a Selmi ROASTER 106 (Selmi Group, Italy). 6 kg batches of dry fermented cocoa beans are roasted using conventional parameters (110°C for 20 minutes).

7. Crushing and Dehulling The roasted cocoa beans are crushed and dehulled using a Winn-15 Mini Winnower (CACAO CUCINA®, US). The kernels/nibs obtained, free from their husks, are stored until further processing.

8. Milling into cocoa mass The nibs are milled using a Blixer® 6V.V. (Robot-Coupe®, France) until they change from a solid to a liquid mass of cocoa particles suspended in cocoa butter. This finely ground liquid mass, also known as the cocoa paste or cocoa mass, is stored until further processing.

9. Taste of the cocoa masses The taste of the cocoa masses obtained from Tests 1, 2 or 3 fermented cocoa beans was evaluated by a panel of experts using the following procedure. Cocoa mass samples were warmed to 45°C in a colorless plastic bowl on a hot plate and tasted within one hour of reaching 45°C. A teaspoon containing 2 to 3 g of cocoa mass was ingested, swirled in the mouth and then swallowed. The taste was described as: - Cocoa mass from fermented cocoa beans from test 1 (“control cocoa mass”): intense cocoa taste, moderately bitter and astringent, and very acidic, with fruity, floral and roasted notes - Cocoa mass from fermented cocoa beans from test 2: Less intense cocoa taste compared to the control cocoa mass. More fruity and nutty notes than the control cocoa mass. Absence of floral or toasted notes. Softer compared to the control cocoa mass. - Cocoa mass from fermented cocoa beans from test 3: Sweeter, less acidic and astringent compared to the control cocoa mass. Moderately bitter and cocoa taste. Softer cocoa mass than the control cocoa mass. More nutty, floral and toasted notes than the control cocoa mass. Softer than the control cocoa mass.

Example 2: Chocolates prepared with the fermented cocoa beans Real dark chocolates were prepared using the cocoa masses obtained in Example 1. The ingredients of the chocolates and their respective amounts are listed in Table 1.

Table 1: Chocolate compositions. Cocoa mass obtained from 55.0 55.0 72.6 test 1 from example 1 Cocoa mass obtained from 550 test 2 from example 1 ° Cocoa mass obtained from 55.0 72.6 test 3 from example 1

A The following process was used to prepare the chocolates A, B, C and D: e Melting of the cocoa mass and the cocoa butter at 45°C; e Mixing the sugar, the cocoa mass and part of the cocoa butter in a Stephan-jacketed mixer at 45°C for 15 minutes; e Refining the mixture on a Buhler three-roll refining mill SDX300 until a particle size of 20 µm reaches 1s; e Pouring 10 to 15% of the total lecithin and about 10% of the total cocoa butter into the conche, before filling a Buhler Frisse TM Elkolino TM Laboratory conche with the refined mixture; e Filling the conche with the refined mixture and conching at 70°C for 6 hours with a motor speed of 375 rpm; e Liquefy the chocolate by adding the remaining lecithin and the remaining cocoa butter; e Tempering the chocolate using the following scheme: 45°C-28°C-32°C;

e Pour the chocolate into molds and cool for 15 minutes at 4-6°C, then 1 hour at 15°C. The following process was used to prepare the chocolates E and F: e Melting of the cocoa mass and the cocoa butter at 45°C; e Mixing the sugar, the cocoa mass and part of the cocoa butter in a Stephan-jacketed mixer at 45°C for 15 minutes; e Refining the mixture on a three roll refining mill until a particle size of 20 µm is reached; e Pouring 10 to 15% of the total lecithin and about 10% of the total cocoa butter into the conche before filling the conche with the refined mixture; e Filling the conche with the refined mixture and conching at 90°C for 6 hours with a motor speed of 375 rpm; e Liquefy the chocolate by adding the remaining lecithin and the remaining cocoa butter; e Tempering the chocolate using the following scheme: 45°C-28°C-32°C; e Pour into molds and cool for 15 minutes at 4-6°C, then 1 hour at 15°C. The properties of the chocolates were evaluated using various techniques. Comparison of flavors by SPMF-GC-MS: The flavors and aroma components of the six chocolates (A to F) were analyzed using Solid Phase Micro Extraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS).

The SPME-GC-MS configuration consisted of a gas chromatograph-mass spectrometer 7890A/5975C (Agilent Technologies) equipped with an MPS-2W autosampler (Gerstel).

A 2.0 g sample of each chocolate was stirred with 4 ml saturated NaCl solution at pH 3.0 containing 0.5 M citric acid and 10 µl IS (2-methyl-3-heptanone) in a 20 ml glass vial , which was closed with a magnetic cap with a silicone/PTFE septum. The samples were preheated at 60°C for 10 min and the volatile molecules were extracted by SPME (Fiber type DVB/CAR/PDMS SUPELCO Gray 57329-U) for 30 min at the same temperature. After SPME isolation, the sp/itless thermal desorption of the chocolates from the fiber was performed for 60 s at 240°C in the GC injector (SPME SUPELCO Inlet Liner with internal diameter of 0.75 mm). The GC column (RESTEK Stabilwax columns (fused silica)) was programmed at a rate of 4°C/min to a temperature of 230°C, which was held for 17.5 min. Helium was used as carrier gas (1.5ml/mm). Injector and detector (MS source) were installed at 240°C and , respectively

held at 250°C. The TIC (total ion current) chromatograms were recorded by monitoring in a weight-to-charge ratio (m/z) range of 33-500 amu. The identification of volatiles was performed by comparing the mass spectra of the various components with those in the NIST library (a Mass Spectral Library).

The results of the analysis are shown in Figure 5 (ac). It turns out that the taste and aroma profiles of chocolates A-B, C-D and E-F are very different in composition. Triangle Test Chocolates E and F were presented to a panel of 18 subjects in a triangle test. Three samples were presented in this test. Two of them were identical, the third was different. Subjects were asked to find the sample that differed from the other 2. An answer was required.

12 of the 18 raters gave the correct answer. The p-value (0.0039) was tighter than the alpha risk level of the test (0.05), showing that there was a significant detectable sensory difference between the chocolate made with a cocoa liquor according to the invention and the chocolate which is made with a cocoa mass obtained by the usual process.

Those who gave the correct answer described the chocolate F as less sour or less tart than chocolate E. Chocolate taste rating Chocolates A, B, E and F were rated by a panel of experts trained to taste chocolate (8 members ) in a descriptive/free profile test. Experts were first asked to jointly define the relevant descriptors that they will use to assess the perceived sensory differences between the products. These descriptions were: cocoa, bitter, sweet, sour, fruity, floral, roasted and astringent. Samples A and B and samples E and F were then presented in pairs to each member of the panel. They were asked to quantify each description individually on a scale from 0 (absent) to 5 (predominant). The results of the assessment are given in Table 2.

Table 2: rating chocolates Chocolate A | Chocolate B | Chocolate E | Chocolate F

Figure 6 shows a graphical representation of the results (Figure 6a chocolates A and B — figure 6b : chocolates E and F). Finally, the members of the panel of experts were asked to share their results and find agreement on the taste description of the chocolates. Their conclusions are the following: — Chocolate A (reference chocolate) is intensely fruity and sour. A fermented note is observed at the end. Compared to chocolate A, chocolate B is sweeter, more balanced, softer overall. Chocolate B is very creamy, with more brown, fruity notes.

— Chocolate E (reference chocolate) has an intensely sour profile with fresh fruity flavours. Some notes of dried fruits and slightly floral notes are also observed. Compared to chocolate E 1s chocolate F less sour. Flavors of overripe fruit, notes of fresh citrus and slightly floral notes are also perceived.

Claims (16)

CONCLUSIONS A method for preparing fermented cocoa beans comprising the steps of: - collecting pulp juice from fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaerobic fermentation; - recirculating the pulp juice on the fermenting cocoa beans and pulp thereof; and - further fermenting the fermenting cocoa beans and pulp thereof; whereby fermented cocoa beans are obtained. The method of claim 1, wherein the method comprises the steps of: (a) initiating anaerobic fermentation of cocoa beans and pulp thereof; (b) collecting the pulp juice produced by the fermenting cocoa beans and pulp thereof; (c) recirculating the pulp juice onto the fermenting cocoa beans and pulp thereof; and (d) further fermenting the fermenting cocoa beans and pulp thereof; (e) optionally repeating steps (b) to (d); whereby fermented cocoa beans are obtained. A method according to claim 1 or 2, wherein the pulp juice is continuously collected and recycled. A method according to claim 1 or 2, wherein the volume of the pulp juice recycled on the cocoa beans and pulp thereof is at least 50% by volume of the pulp juice collected between two recycles, preferably the volume being equal to 100 vol.% of the pulp juice collected between two recirculations. A method according to claim 2 or 4, wherein the time between two successive steps of recycling pulp juice on the fermenting cocoa beans and pulp thereof is 0.2 to 24 hours, preferably 0.2 to 3 hours. A method according to any one of claims 1 to 5, wherein the fermenting cocoa beans and pulp thereof are contained in a container and wherein the pulp juice on the fermenting beans and pulp thereof is recycled through the pulp juice evenly over at least 75%, at preferably 90%, more preferably at least 99%, of the top surface of the fermenting cocoa beans and pulp thereof in the container. A method according to any one of claims 1 to 6, wherein the cocoa beans and pulp thereof are fermented by anaerobic fermentation for a total time of 6 to 72 hours, preferably 12 to 60 hours, more preferably 24 to 48 hours. The method of any one of claims 1 to 7, wherein one or more ingredients selected from the group consisting of microbial starters, enzymes, sweeteners and amino acids prior to initiating the anaerobic fermentation or during the anaerobic fermentation of the cocoa beans and pulp thereof are added. The method according to any one of claims 1 to 8, wherein the cocoa beans are cocoa beans of the species 7heobroma or Herrania, preferably of the species Theobroma cacao L. and Theobroma grandiflorum. The method of any one of claims 1 to 9, further comprising a step of subjecting the cocoa beans to aerobic fermentation. A method for preparing cocoa liquor, comprising the steps of: - providing fermented cocoa beans obtained by the method according to any one of claims 1 to 10; - drying the fermented cocoa beans; - roasting the dried cocoa beans; - breaking and dehusking the roasted cocoa beans; and - grinding the crushed and dehusked cocoa beans; whereby a cocoa mass is obtained. A method for preparing chocolate, comprising the steps of: - providing a cocoa mass obtained by the method according to claim 11; and - mixing the cocoa mass with melted cocoa butter and sugar; whereby chocolate is obtained. Method for preparing chocolate according to claim 12, comprising the steps of: - melting the cocoa mass: - mixing the cocoa mass with melted cocoa butter and sugar; - refining the mixture of cocoa mass, cocoa butter and sugar; — - heating the refined mixture of cocoa mass, cocoa butter and sugar; - optionally conching the refined mixture: resulting in chocolate; and - optionally adding further ingredients to the refined or conched mixture; and - tempering the liquid mixture, whereby tempered chocolate is obtained. Fermented cocoa beans obtained by the method according to any one of claims 1 to 10, cocoa mass obtained by the method according to claim 11 and/or chocolate obtained by the method according to claim 12 or 13. 15. Use of a fermentation vessel for the preparation of fermented cocoa beans; the fermentation vessel comprising: - a vessel for containing cocoa beans and pulp thereof; - means for separating fermenting cocoa beans and pulp thereof from the pulp juice of the fermenting cocoa beans and pulp thereof; - means for collecting and containing the pulp juice at the bottom of the fermentation vessel; - means for recirculating the pulp juice from the bottom to the top of the fermenter; and - means for spraying the collected pulp juice over the top surface of fermenting cocoa beans and pulp thereof. Use of pulp juice obtained from fermenting cocoa beans and pulp thereof in the anaerobic fermentation of cocoa beans and pulp thereof, comprising at least one step of recirculating the pulp juice on the fermenting cocoa beans and pulp thereof.