OA21399A

OA21399A - Chocolate and methods for preparing said chocolate.

Info

Publication number: OA21399A
Application number: OA1202300259
Authority: OA
Inventors: Clémentine CHAUSSEE; Julien Simonis; Fabienne VERTÉ
Original assignee: Puratos Nv
Priority date: 2021-02-08
Filing date: 2022-02-08
Publication date: 2024-06-05

Abstract

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

Description

CHOCOLATE AND METHODS FOR PREPARING SAID CHOCOLATE

FIELD OF THE INVENTION

The présent invention relates to the field of cocoa processing. In particular, the présent invention relates to methods of processing and fermenting cocoa beans.

BACKGROUND OF THE INVENTION

Cocoa and cocoa products are perceived by consumers as being healthy and tasty. Among the factors that incite consumers to buy chocolaté, the percentage of cocoa in the product is the third most important factor. However increasing the percentage of cocoa in chocolaté increases its bittemess which is not acceptable by ail consumers.

Raw cocoa beans are inedible because of their bitter and astringent flavor and unpalatable and unpleasant taste. Prior to processing cocoa beans into final cocoa products such as cocoa powder, cocoa liquor or cocoa butter, they typically undergo a post-harvest processing that comprises pod opening, bean removal from the pod, fermentation and drying. Fermentation is therefore crucial for the chocolate-making process as it will influence the Chemical composition and the flavor of the chocolaté.

The cocoa pods that grow directly on the tree trunk are usually harvested by hand using longhandled knives and broken open to reveal the cocoa beans and the white mucilaginous pulp surrounding them. Typically, the cocoa beans from the.fruit pods are the principal raw material for cocoa products. Thereafter, the cocoa beans and part of the surrounding pulp recovered from the cocoa pods begin to ferment spontaneously due to the presence of micro-organisms in the direct environment surrounding the cocoa beans collection area (e.g. soil, air, dust, insects, cocoa pods, banana and plantain 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, p. 5-17) recognize several purposes to cocoa bean fermentation: (1) it facilitâtes removal of the viscous pulp around the beans and their subséquent drying; (2) it contributes to color and flavor development of the nongerminating cocoa beans, as it avoids embryonic growth and activâtes hydrolytic bean enzymes, enabling the expression of the flavor potential of the cocoa and (3) it reduces bitterness and astringency, in particular by exchange of compounds through diffusion between the cocoa bean cotylédons and the environment.

Typically, harvested cocoa beans undergo natural fermentation during which microbial action of the mucilaginous pulp is considered as a defined microbial succession led by yeasts during the first hours (anaérobie yeast stage) after which their dominance is surpassed by lactic acid bacteria (microaerobic lactic acid bacteria stage) which will décliné after 48 hours of fermentation in favor of the development of acetic acid bacteria (aérobic acetic acid bacteria stage), for example, such as described 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. More schematically the fermentation process of cocoa bean may be divided into two main phases, the first one being an anaerobic/microaerobic phase during which the yeasts cause the depectinization of the pulp, which results in its liquéfaction. As the juice coming from the liquéfaction starts to drain off, air is allowed to enter into the fermenting mass of cocoa beans. This juice is generally termed “sweatings”. During this first phase the number of lactic acid bacteria and yeast increases progressively and remains high during the whole fermentation. The second fermentation phase starts when the aérobic conditions favor the development of acetic acid bacteria that become dominant in the micro-organisms population.

It is a general understanding in the art that, to ensure the right microbial succession as mentioned above, it is important that the sweatings are eliminated during the fermentation of the beans since a prématuré interruption of the sweating process leads to the obtention of products (e.g. cocoa dérivatives or even chocolaté) of poor quality. Deteriorated properties include texture, taste and aroma.

Furthermore a number of biochemical conversions occur in the cocoa beans during the fermentation and these conversions dépend on the speed, duration and intensity of the pH decrease, of the température increase and of the sweating release. These bioconversions release the flavor precursors further developed later into color and flavor during the drying and the roasting of the cocoa beans.

At the same time compounds such as alkaloids and polyphenols leak from the fermenting cocoa beans into the surrounding pulp, thereby reducing bittemess and astringency of the fermented cocoa beans.

Cocoa sweatings are 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) primarily due to high concentration of citric acid (1 to 3% (v/v)). Of the sugars présent, about 60% (w/v) is sucrose and about 39% (w/v) is a mixture of glucose and fructose.

Most of the cocoa sweatings usually go to waste during the processing of the cocoa beans and this has led to its utilization as a potential raw material for the development of different by-products. Sweatings may be made into a fruit drink either alone or in combination with other fruit juices. It may also be used for making jam and marmalade. Moreover, commercial-grade pectin may also be extracted from it. Fermentation of the sugars in sweatings leads to the production of alcoholic drinks (gin and brandy) and also to the production of wine and vinegar.

There is a need to develop cocoa masses and cocoa products having a new taste, such as by developing a new fermentation process of the cocoa beans.

SUMMARY OF THE INVENTION

The présent invention is at least in part based on the inventors’ insights that recirculating the sweatings on the cocoa beans during the anaérobie fermentation process allows to obtain cocoa products such as chocolatés that are less bitter, more sweet, more balanced, and more creamy, compared to cocoa products prepared from cocoa beans fermented without recirculation of the sweatings. This finding is contra intuitive as it has up till now been a general believe that sweatings should be eliminated during the fermentation of the beans since a prématuré interruption of the sweating process leads to the obtention of products (e.g. cocoa dérivatives or even chocolaté) of poor quality.

Accordingly, a first aspect provides a method for preparing fermented cocoa beans comprising the steps of:

- collecting sweatings of fermenting cocoa beans and pulp thereof; wherein the fermentation is an anaérobie fermentation;

- recirculating the sweatings onto said fermenting cocoa beans and pulp thereof; and

- further fermenting said fermenting cocoa beans and pulp thereof; thereby obtaining fermented cocoa beans.

In particular embodiments, the method comprises the steps of:

(a) initiating anaérobie fermentation of cocoa beans and pulp thereof;

(b) collecting the sweatings produced by said fermenting cocoa beans and pulp thereof;

(c) recirculating the sweatings onto said fermenting cocoa beans and pulp thereof; and (d) further fermenting said fermenting cocoa beans and pulp thereof;

(e) optionally repeating steps (b) to (d); thereby obtaining fermented cocoa beans.

In particular embodiments, the sweatings are collected and recirculated continuously.

In particular embodiments, the volume of the sweatings that is recirculated onto the cocoa beans and pulp thereof is more than 50 % of the sweatings collected between two recirculations, preferably the volume is equal to 100% of the sweatings collected between two recirculations.

In particular embodiments, the period between two subséquent steps of contacting fermenting cocoa beans and pulp thereof with the sweatings is from 0.2 to 24 hours, preferably from 0.2 to 3 hours.

In particular embodiments, the fermenting cocoa beans and pulp thereof are encompassed by a container and wherein the sweatings are recirculated onto said fermenting beans and pulp thereof by evenly distributing the sweatings over at least 75%, preferably 90%, more preferably at least 99%, ofthe upper surface of said fermenting cocoa beans and pulp thereof in said container.

In particular embodiments, said cocoa beans are fermented by anaérobie fermentation for a total period of from 6 to 72 hours, preferably from 12 to 60 hours, more preferably from 24 to 48 hours. In particular embodiments, one or more ingrédients selected from the group consisting of microbial starters, enzymes, sweeteners and amino acids are added to the cocoa beans before initiation of the anaérobie fermentation or during the anaérobie fermentation.

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

In particular embodiments, the method further comprises a step of subjecting the cocoa beans to aérobic fermentation.

A further aspect provides a method for preparing cocoa mass, 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;

- winnowing the roasted cocoa beans; and

- grinding the winnowed cocoa beans; thereby obtaining a cocoa mass.

A further aspect provides a method for preparing chocolaté, comprising the steps of:

- providing a cocoa mass obtained by the method according to as taught herein; and

- mixing the cocoa mass with melted cocoa butter and sugar; thereby obtaining chocolaté.

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; thereby obtaining chocolaté; and

- optionally adding further ingrédients to the liquid refined or conched mixture; and - tempering the liquid mixture, thereby obtaining tempered chocolaté.

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

A further aspect provides the use of a fermentation device for the préparation of fermented cocoa beans; wherein the fermentation device comprises:

- a container for holding cocoa beans and pulp thereof;

- means for separating fermenting cocoa beans and pulp thereof from the sweatings of the fermenting cocoa beans and pulp thereof;

- means for collecting and holding the sweatings at the bottom of said fermentation device;

- means for recirculating said sweatings from the bottom to the top of said fermentation device; and

- means for spraying the collected sweatings over the upper surface of fermenting cocoa beans and pulp thereof.

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

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 shows a schematic overview of the principle of the process of the first fermentation phase. Legend: 1: waterproof container for holding cocoa beans and pulp thereof; 2: lid; 3: perforated tray; 4: valve; 5: collecting tank; 6: pump; 7: pipe; 8: sprayer; A: fermenting cocoa beans; B: collected sweatings.

Figure 2 shows the collection of the sweatings from fermenting cocoa beans in a wooden box.

Figure 3 shows an exemplary equipment for performing the first fermentation phase using mechanical recirculation, (a): plastic container, pump, piping and spraying tool ; (b) perforated tray.

Figure 4 shows the température évolution during the cocoa beans fermentation.

Figure 5 shows the aromatic profiles of (a) chocolatés A and B; (b) chocolatés D and C; and (c) chocolatés E and F.

Figure 6 shows a graphical représentation of the sensory évaluation of (a) chocolatés A and B; (b) chocolatés E and F.

DETAILED DESCRIPTION OF THE INVENTION

Before the présent method and devices used in the invention are described, it is to be understood that this invention is not limited to particular methods, components, or devices described as such methods, components, and devices may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, since the scope of the présent invention will be limited only by the appended daims.

Unless defined otherwise, ail technical and scientific terms used herein hâve the same meaning as commonly understood by one of ordinary skill in the artto which this invention belongs. Although any method and material similar or équivalent to those described herein may be used in practice or testing of the présent invention, the preferred methods and materials are now described.

In this spécification and the appended claims, the singular forms “a”, “an”, “the” include both the singular and the plural, unless the context clearly indicates otherwise.

The terms “comprising”, “comprises” and “comprised of’ as used herein are synonymous with “including”, “includes” or “containing”, “contains”, and are inclusive or open-ended and do not exclude additional, non-recited members, éléments or method steps. Where this description refers to a product or process which “comprises” spécifie features, parts or steps, this refers to the possibility that other features, parts or steps may also be présent, but may also refer to embodiments which only contain the listed features, parts or steps. The terms “comprising”, “comprises” and “comprised of ’ also include the term “consisting of’.

The énumération of numeric values by means of ranges of figures comprises ali values and fractions in these ranges, as well as the cited end points.

The terms “about” and “approximately” as used when referring to a measurable value, such as a parameter, an amount, a time period, and the like, is intended to include variations of +/ 10% or less, preferably +/-5% or less, more preferably +/-1% or less, and still more preferably +/-0.1% or less, of and from the specified value, in so far as the variations apply to the invention disclosed herein. It should be understood that the value to which the term “about” or “approximately” refers per se has also been disclosed.

Reference throughout this spécification to “one embodiment” or “an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the présent invention. Thus, appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this spécification are not necessarily ail referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination. The inventors hâve surprisingly found that by using a new fermentation process of the cocoa beans and pulp thereof it was possible to obtain fermented cocoa beans that allows the préparation of cacao products/chocolates that are less bitter, more sweet, and/or more creamy.

- collecting sweatings of fermenting cocoa beans and pulp thereof (i.e. cocoa pulp-bean mass), wherein the fermentation is an anaérobie fermentation ;

- recirculating (i.e. recycling or reintroducing) the sweatings onto said fermenting cocoa pulp-bean mass; and

- further fermenting said fermenting cocoa pulp-bean mass; thereby obtaining fermented cocoa beans.

It is generally recognized that cocoa pulp-bean mass is fermented by a succession of different dominant microbial populations. At the onset of the fermentation yeasts are the dominating microorganisms (anaérobie yeasts 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 prédominant (aérobic acetic acid bacteria stage). The term “first fermentation phase” as used herein refers to the combination of the two first stages mentioned above, i.e. the anaérobie yeast stage and the microaerobic lactic acid bacteria stage. When used in the context of the présent invention, the term “anaérobie fermentation” refers to the first fermentation phase. The term “second fermentation phase” particularly refers to the third stage of the fermentation, i.e. the aérobic acetic acid bacteria stage. When used in the context of the présent invention the term “aérobic fermentation” refers to the second fermentation phase. The skilled person in the field is used to use the terms anaérobie and aérobic fermentations to designate the two fermentations phases as described above, even though from a scientific point of view the aérobic and anaérobie fermentation may not be considered to be strictly separated.

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

The cocoa beans (e.g. including the cocoa bean and cocoa bean shell) may be obtained from cocoa pods using techniques well-known in the art such as cutting the harvested cocoa pods with a machete and recovering the cocoa beans. Other suitable methods include mechanical cutting. In preferred embodiments, the white pulp of the cocoa beans is used together with the cocoa beans in the first fermentation phase of the cocoa beans. For example, the white pulp (i.e. the fleshy white substance that surrounds cocoa beans in the cocoa pod) is not removed from the cocoa beans before subjecting the cocoa beans to the first fermentation phase or the white pulp is removed from the cocoa beans, but is used together with the cocoa beans in the first fermentation phase. Reference herein may be made to the combination of cocoa beans and the pulp as the “cocoa pulpbean mass”. The person skilled in the art will understand that throughout the fermentation process the fraction of pulp in the cocoa pulp-bean mass will reduce, and eventually will disappear, resulting in a fermenting or fermented bean mass.

In particular embodiments, the cocoa pulp-bean mass are collected from fully mature and ripe pods.

In particular embodiments, the cocoa beans are not damaged beans, such as wherein the cocoa beans are not germinated or affected by any pest or disease, such as not having any 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 phase. Such treatments or processes include, but are not limited to, cracking, pressing, cutting or combinations thereof. These treatments or processes are well known by the person skilled in the art.

The fermentation process as taught herein may encompass placing cocoa beans and the white pulp thereof (e.g. pulp-covered cocoa beans) in a container and fermenting the cocoa beans for a predetermined period of time. The weight of the cocoa beans in a container may vary from a few kilograms to a few tons. However, the minimum quantity of wet beans for a normal fermentation is preferably at least about 100 kg. Nevertheless, containers are available for fermenting smaller quantities of cocoa beans which are typically used for experimental purposes. Fermentations larger than 2000 kg are less preferred due to the difficulty of achieving a uniform and effective fermentation under such conditions. Preferably, the weight of the cocoa pulp-bean mass is from about 200 kg to about 800 kg.

Accordingly, in particular embodiments, the amount of cocoa pulp-bean mass prior to initiation of the anaérobie fermentation as from about 100 kg to about 2000 kg, from about 200 kg to about 2000 kg, from about 200 kg to about 1500 kg, from about 200 kg to about 1000 kg, from about 200 kg to about 800 kg, from about 200 kg to about 500 kg, or from about 200 kg to about 400 kg, preferably from about 200 kg to about 800 kg, such as 200 kg or 350 kg.

During the first phase of the fermentation process (i.e. the anaérobie fermentation within the meaning of présent invention), a large amount of sweatings are produced and liberated from the cocoa pulp-bean mass. The term “sweatings” as used in the context of the présent invention, refers to the liquid material resulting from the liquéfaction, such as by depectinization, of the fleshy white material that surrounds the cocoa beans in the cocoa pod, being essentially the pulp (also known as cocoa mucilage), under the action of microorganisms, such as yeasts and lactic acid bacteria, during the first fermentation phase. In conventional processes, these sweatings are drained from the container and discarded. In the method as taught herein, during the first fermentation phase, the sweatings are drained, collected and recirculated onto the fermenting beans.

The sweatings are preferably produced by the same fermenting cocoa pulp-bean mass as the fermenting cocoa pulp-bean mass onto which the sweatings are being recirculated.

The sweatings may be collected by any suitable method. Preferably, the fermenting cocoa beans and pulp thereof (i.e. the fermenting cocoa pulp-bean mass) are placed onto or closely adjacent to, preferably placed onto, means for separating the sweatings from the fermenting cocoa pulp-bean mass, wherein said means are located at the bottom or lower section of a container (such as in the upstanding walls (side walls) of the container) holding the fermenting cocoa pulp-bean mass. The means for separating the sweatings from the fermenting cocoa pulp-bean mass may be any device known in the art to separate sweatings from the fermenting cocoa pulp-bean mass, as described elsewhere in this spécification.

The sweatings may be collected into a container. For example, the container holding the fermenting cocoa beans and pulp thereof may be divided into two sections, one upper section for holding the fermenting cocoa beans and one lower, water-impermeable section for collecting the sweatings. The upper and lower sections are typically divided by means for separating the sweatings from the fermenting cocoa pulp-bean mass, such as by a perforated tray. In a further example, such as wherein the container holding the fermenting cocoa pulp-bean mass is a wooden container, the sweatings are collected in a plastic sheet or bag surrounding at least the upstanding walls and bottom wall of the lower section of the container holding fermenting cocoa pulp-bean mass (e.g. the start of the lower section being positioned higher than the expected fluid surface of the produced sweatings), preferably surrounding the upstanding walls and bottom wall of the entire container, such as exemplified in Figure 2. More particularly, Figure 2 provides an example of how the first fermentation phase can be performed using traditional wooden fermentation boxes. In this case the sweatings are collected via a plastic sheet surrounding the sides and the bottom of the box and recirculated manually on the fermenting cocoa pulp-bean mass.

Sweatings are typically continuously produced during anaérobie fermentation of the cocoa pulpbean mass. In a fermentation container, cocoa beans are typically organized in such a manner that they are surrounded by other cocoa beans, with the exception of the cocoa beans located in the upper layer of the fermenting cocoa pulp-bean mass and the cocoa beans positioned immediately adjacent to the side walls, bottom wall or means for separating the fermenting cocoa pulp-bean mass from the sweatings. In such organization, the sweatings will drip by gravity throughout any underlying fermenting cocoa pulp-bean mass to the lower section or bottom of the container holding the fermenting cocoa pulp-bean mass (i.e. first exposure of the cocoa pulp-bean mass to the sweatings).

The collection of the sweatings, wherein the collection of the sweatings comprises separating the fermenting cocoa pulp-bean mass from the sweatings, may be continuous or discontinuous.

In the latter case a valve may be présent at the bottom of the container holding the fermenting cocoa pulp-bean mass, for example below the means for separating the sweatings from the fermenting cocoa pulp-bean mass and above a second container for collecting the sweatings. Preferably, the fermenting cocoa pulp-bean mass is not submerged, such as not being completely submerged in the sweatings during anaérobie fermentation.

In preferred embodiments, the collection of the sweatings is continuous.

In particular embodiments, the sweatings ofthe fermenting cocoa pulp-bean mass may be collected and stored in a second container before reinjection of the sweatings onto the fermenting cocoa pulp-bean mass. For example, the cocoa pulp-bean mass is put into a first raised, watertight container equipped with a perforated tray fixed above the bottom of the container (such as for example a few centimeters above the bottom of the container or such as from 1 to 5 cm) and with a drain at the bottom ofthe container, wherein said drain is fitted with a valve. A second watertight container is placed underneath the first container to collect the sweatings produced by the fermenting cocoa pulp-bean mass. The sweatings produced during the anaérobie fermentation flow through the perforation(s) in the tray to the drain at the bottom of the first container and are collected in the second container when the valve is open. If the valve is closed, the sweatings remain at the bottom of the first container, immediately above the drain.

In particular embodiments, the sweatings of the fermenting cocoa pulp-bean mass are recirculated directly onto the fermenting cocoa pulp-bean mass once they hâve reached the bottom of the container for holding the fermenting cocoa pulp-bean mass.

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

In particular embodiments, the sweatings of the fermenting cocoa pulp-bean mass are recirculated by evenly distributing or evenly applying the collected sweatings 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 upper surface of said fermenting cocoa pulp-bean mass.

In particular embodiments, the fermenting cocoa pulp bean mass is encompassed by a container wherein the sweatings are recirculated onto said fermenting beans and pulp thereof by evenly distributing the sweatings over at least 75%, preferably 90%, more preferably at least 99%, of the upper surface of said fermenting cocoa beans and pulp thereof in said container.

The recirculation or réintroduction of the sweatings can be performed by any suitable method. Examples of suitable methods are manual methods such as pouring the collected sweatings on the fermenting cocoa pulp-bean mass, such as at the top of the container holding the fermenting cocoa pulp-bean mass. Further examples of methods for recirculating the sweatings are mechanical or automatic methods, such as sucking the collected sweatings through a pump and spraying the sweatings on the fermenting cocoa pulp-bean mass, such as at the top of the container holding the fermenting cocoa pulp-bean mass.

Preferably, the sweatings are recirculated using a spray nozzle which is positioned above the fermenting cocoa pulp-bean mass and of which the spray angle is so that it allows spraying the collected sweatings on at least 75%, preferably at least 90%, more preferably at least 100%, ofthe upper surface ofthe fermenting cocoa pulp-bean mass within the container holding the fermenting cocoa pulp-bean mass. The person skilled in the art will understand that the larger the spray angle, the larger the actual spray width. The required actual spray width will dépend on the diameter of the container holding 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 in order to ensure an appropriate dispersion.

The person skilled in the art will understand that the length of the period of spraying the collected sweatings dépends on the amount of sweatings collected as well as on the surface area of fermenting cocoa pulp-bean mass to be covered by the sweatings. For example, the length of the period of spraying may be about two minutes.

In particular embodiments, the sweatings are recirculated during the full length of the anaérobie fermentation (i.e. first fermentation phase). The skilled person will understand that the anaérobie fermentation may be of any length. Suitable fermentation lengths for the anaérobie fermentation of a cocoa pulp-bean mass are from 6 to 72 hours, from 6 to 60 hours, from 6 to 48 hours, from 6 to 24 hours, from 6 to 12 hours, from 6 to 8 hours, from 12 to 72 hours, from 12 to 60 hours, from 12 to 48 hours, from 12 to 24 hours, from 24 to 72 hours, or from 24 to 60 hours, preferably from 12 to 60 hours, more preferably from 24 to 48 hours, such as about 6, 8, 12, 24, 36, 48, 60 or 72 hours.

In particular embodiments, the sweatings may be recirculated continuously on the fermenting cocoa pulp-bean mass. In particular embodiments, the sweatings are collected and recirculated continuously.

Altematively, in particular embodiments, the sweatings may be recirculated discontinuously at regular time intervals during the anaérobie fermentation phase on the fermenting cocoa pulp-bean mass. In the case of discontinuous recirculation, the period or time interval between two subséquent 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 orbetween 0.2 and 3 hours. In a spécifie embodiment, the time interval between two réinjections is about 1 hour. In a more spécifie embodiment, the length of the fermentation time of the first phase is about 48 hours and the sweatings are recirculated about every hour.

In particular embodiments, the sweatings are recirculated at least one time, 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 anaérobie fermentation.

The recirculation of the sweatings is preferably stopped prior to or upon initiation of the aérobic fermentation (i.e. the second fermentation phase).

Still in the case of discontinuous recirculation, the volume of sweatings that is reinjected on the cocoa beans is preferably at least 50 % (v/v), at least 55 % (v/v), at least 60% (v/v), at least 65% (v/v), at least 70% (v/v), at least 75% (v/v), at least 80% (v/v); at least 85% (v/v), at least 90% (v/v), at least 95% (v/v), such as 96% (v/v), 97% (v/v), 98% (v/v); 99 % (v/v) or 100% (v/v), of the sweatings collected between two recirculations, more preferably the volume is equal to 100 % (v/v) of the sweatings collected between two recirculations.

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

The anaérobie fermentation of the cocoa pulp-bean mass may be initiated by any method known in the art. For example, the anaérobie fermentation may be initiated spontaneously. In some embodiments, the anaérobie fermentation may be initiated by the addition of a starter culture to the cocoa pulp-bean mass. A starter culture may be any composition comprising living microorganisms such as yeasts and/or bacteria that are able to initiate or perform fermentation of cocoa beans, optionally after being cultivated in a separate appropriate medium for obtaining a high cell density. A starter culture may be a liquid (concentrated) culture, a frozen (concentrated) culture or a dried (concentrated) culture. A starter culture may also contain, in addition to the microorganisms, nutrients (e.g., digestible carbohydrate(s), minerais or a nitrogen source), enzymes, or preservatives. A starter culture may be a pure culture or a co-culture, i.e., may comprise more than one strain of living microorganisms. Suitable yeast starter cultures include compositions comprising, essentially consisting of, or consisting of Hanseniaspora uvarum, Saccharomyces cerevisiae, Pichia manshurica, Pichia kudravzevii, Pichia occidentales, or any combination thereof, but are not limited thereto. Suitable bacterial starter cultures may include compositions comprising, essentially consisting of, or consisting of Acetobacter pasteurianus, Acetobacter orientalis, Acetobacter tropicalis, Lactobacillus fermentum, Bacillus sp., Enterobacter sp, or any combination thereof, but is not limited thereto.

In particular embodiments, the method comprises the steps of:

(a) initiating anaérobie fermentation of coca pulp-bean mass;

(b) collecting the sweatings produced by said fermenting cocoa pulp-bean mass;

(c) recirculating the sweatings onto said fermenting cocoa pulp-bean mass; and (d) further fermenting said fermenting cocoa pulp-bean mass;

(e) optionally repeating steps (b) to (d) or (c) to (d); thereby obtaining fermented cocoa beans. The fermentation of the cocoa beans and pulp thereof is a continuous process, and hence continues upon collection ofthe sweatings and recirculation ofthe sweatings. Accordingly, steps (b) and (d), or steps (c) and (d) may be performed in paralleL

In particular embodiments, as described elsewhere in the spécification, if the sweatings are recirculated discontinuously at regular time intervals during the anaérobie fermentation, the period or time interval between two répétitions of step (c) may be of 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 in total for 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 anaérobie fermentation.

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

In particular embodiments, one or more ingrédients selected from the group consisting of enzymes, sweeteners and amino acids may be added to the sweatings, such as the sweatings collected at the bottom of the container comprising the fermenting cocoa pulp-bean mass, before recirculating them onto the fermenting cocoa pulp-bean mass.

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

Although any amino acid may be added to the cocoa pulp-bean mass or sweatings, preferred amino acids are cystine, cysteine, glycine, alanine, valine, isoleucine, leucine, méthionine, 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 during the anaérobie fermentation may be controlled. Preferably the pH of the fermentation is maintained throughout the anaérobie and aérobic fermentation between 3.0 and 6.0, more preferably between 3.4 and 5.6. Methods known in the art, such as the addition of an acid or a base to the fermenting cocoa pulp-bean mass or sweatings, may be used to maintain or control the pH at the desired value. Any suitable acid or base may be used. Examples of suitable acids and bases are citric acid and calcium carbonate.

In particular embodiments, the température of the fermenting cocoa pulp-bean mass may be controlled during the anaérobie fermentation. Preferably, the température ofthe fermenting cocoa pulp-bean mass during the anaérobie fermentation is maintained 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, such as at 37°C. The température may be controlled by measuring and/or recording the température of the fermenting cocoa pulp-bean mass using a temperature-sensitive probe inserted in the center of the container comprising the fermenting cocoa pulp-bean mass.

The fermentation process for cocoa beans can be schematically divided into two main phases: a first anaérobie phase during which the yeasts and lactic acid bacteria are prédominant and a second aérobic phase where acetic acid bacteria are developing. The switch from the first phase to the second one occurs gradually. The initiation of aérobic fermentation may be further boosted by tuming, mixing and/or agitating the fermenting cocoa pulp-bean mass to provide aération in the container. The cocoa pulp-bean mass may be turned, mixed and/or agitated continuously or at regular time intervals during this second the fermentation phase. This may be achieved manually or mechanically. Another method to initiate the second fermentation phase includes the transfer of the cocoa pulp-bean mass into another container. The time this step (i.e. tuming and/or aération of the beans) takes place is determined/decided by the skilled person and dépends on his/her appréciation of several factors such as the température, the color of the beans, the smell, the origin ofthe beans, or any combination thereof, such as described in Beckett S.T., Industrial chocolaté manufacture and use: fourth édition, 2009, Blackwell Publishing Ltd. ISBN:979-l-405-13949-6 In the fermentation process as taught herein, the aérobic fermentation may be a period of from about 1 to about 7 days, from about 1 to about 6 days, from about 1 to about 5 days, from about 2 to about 7 days, from about 2 to about 6 days, preferably from about 2 to about 5 days. As for the anaérobie fermentation, a starter culture or one or more ingrédients selected from the group consisting of sweeteners and/or amino acids may also be added to the fermenting cocoa pulp-bean mass during the aérobic fermentation. Furthermore, during aérobic fermentation, the pH and/or the température may be controlled.

The quality of the fermented beans may evaluated by methods well-known in the art such as the cut-test, such as described in Beckett S.T., Industrial chocolaté manufacture and use: fourth édition, 2009, Blackwell Publishing Ltd. ISBN:979-l-405-13949-6.

A further aspect provides fermented cocoa beans obtained by the method for fermenting cocoa pulp-bean mass 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 those methods and techniques are conventional and do not require adaptations.

For example, the fermented cocoa beans may be dried, cleaned, deshelled, roasted and then ground into cocoa liquor (i.e. cocoa mass).

Accordingly, a further aspect provides a method for preparing cocoa mass, 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;

- winnowing the roasted cocoa beans; and/or

- grinding the winnowed cocoa beans; thereby obtaining a cocoa mass.

In particular embodiments, at the end of the aérobic fermentation, the fermented cocoa beans may be dried. Drying of the fermented cocoa beans may adequately préparé the fermented beans for storage and transport without becoming contaminated by molds, bacteria and other contaminants. Drying is preferably started immediately after the second fermentation phase (aérobic fermentation within the meaning of the présent invention) of the fermentation process to prevent the beans from over-fermenting with a conséquent loss of cocoa flavor. The drying process may be carried out through artificial drying or through sun-drying, preferably through 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 needed to achieve the appropriate drying will vary according to local conditions (e.g. température, hours of sunlight, humidity), but is typically comprised between 6 and 10 days. In the case of sun-drying, the drying trays comprising the fermented cocoa beans are preferably placed so that they receive maximum sun exposure and air circulation during most hours of the day, to speed up the drying process. The thickness of the layer of drying, fermented cocoa beans is preferably not more than 4 cm to avoid slow or inadéquate drying. Furthermore, the beans are preferably turned several times during the drying process, preferably between 5 and 10 times each day, to resuit in more uniformly dried beans. The drying beans are preferably protected from rain and/or dew.

Roasting of the dried cocoa beans may be performed by any methods known in the art, such as described in Beckett S.T., Industrial chocolaté manufacture and use: fourth édition, 2009, Blackwell Publishing Ltd. ISBN:979-l-405-13949-6. For example, the cocoa beans may be roasted by heating the dried beans to a température of from 95°C to 130°C, from 100°C to 120°C, or from 105 to 115°C, for a period 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 température of about 110°C for 20 minutes. Roasting can be performed in any known roaster in the art for roasting cocoa beans. An example of a laboratory/pilot scale roaster is the Selmi ROASTER 106 (Selmi Group, Italy).

Winnowing of cocoa beans is the process of removing the outer shell of the cocoa bean in a way that ensures the méat of the cocoa bean to be left mostly intact, also referred to cocoa bean kernels or nibs. Winnowing of the cocoa beans may be performed by any methods (manually or mechanically, such as automatically) and using any tools known in the art. An example of a laboratory/pilot scale winnower is the Winn-15 Mini Winnower (CACAO CUCINA®, US).

Grinding of the cocoa bean kernels or nibs allows further reducing the size of the cocoa particles. More particularly, grinding allows to change the kernels or nibs from a solid to a fluid mass of cocoa particles suspended in cocoa butter, also known cocoa liquor or cocoa mass. Grinding of cocoa bean kernels or nibs may be performed by any methods and using any tools known in the art. An example of a laboratory/pilot grinder is the Blixer® 6V.V. (Robot-Coupe®, France). The cocoa mass may be stored until further processing into chocolaté, such as for at least 1 week, at least 2 weeks, at least 3 weeks, at least 6 weeks, in its liquid for, and such as for at least 3 months, at least 6 months or at least 12 months, in its solid form.

A further aspect provides cocoa mass obtained by the method for preparing cocoa mass as taught herein.

The cocoa mass as taught herein allows to préparé chocolaté and chocolaté products that are significantly different from chocolaté and chocolaté products that are prepared with conventionally obtained cocoa mass (e.g. new taste and aroma).

- providing a cocoa mass obtained by the method as taught herein; and

- mixing the cocoa mass with melted cocoa butter and sugar; thereby obtaining chocolaté. The chocolaté may be prepared using ingrédients, methods and techniques well-known in the art. In particular those ingrédients, methods and techniques are conventional and do not require adaptations.

Among other ingrédients a typical chocolaté composition may comprise cocoa mass, cocoa butter and/or cocoa powder. In the chocolaté as taught herein, the cocoa mass, the cocoa butter and/or the cocoa powder may be partly or completely obtained from cocoa beans fermented according to the method as taught herein. The inventors hâve also found that by using a combination of cocoa mass 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, chocolaté with new and distinct tastes and aromas can be prepared.

Typical préparation of chocolaté consists of three stages: mixing and possibly pre-grinding, refining, heating, and optionally conching, such as described in Beckett S.T., Industrial chocolaté manufacture and use: fourth édition, 2009, Blackwell Publishing Ltd. ISBN:979-l-405-13949-6 which is incorporated herein by reference.

Accordingly, in particular embodiments, the method for preparing chocolaté may comprise the steps of:

- melting the cocoa mass and/or the cocoa butter, such as at a température 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, thereby liquifying the mixture;

- optionally conching the refined mixture; thereby obtaining chocolaté; and

- optionally adding further ingrédients to the liquid refined or conched mixture, such as more cocoa butter, flavorings, or emulsifiers; and

- tempering the liquid mixture, thereby obtaining tempered chocolaté.

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

The mixing may comprise combining the ingrédients together by any means in the art to get a homogenous paste, such as a mixer. Suitable mixers include batch mixers, batch vertical mixers, batch horizontal mixers, continuous mixers. The mixing step may also be performed manually. For example, the mixer may be a kitchen robot, a Hobart mixer, or a Stephan mixer. Preferably, the mixer has température control.

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

In particular embodiments, the method of preparing chocolaté may comprise pre-grinding the mixture of cocoa mass, melted cocoa butter and sugar. For example, the mixture may be pregrinded in a 2-roll mill in order to obtain an overall fineness of about 150 pm. Sugar may also be pre-refined prior to adding the sugar to the mixture, such as using a sugar mill.

Refining of the mixture comprising cocoa mass, cocoa butter and sugar may be performed using different types of processes or tools. Suitable tools include 3- or 5-rolls refiners, bail mill or Refiner/Conche such as the Maclntyre’s Universal Refiner/Conche. The fineness ofthe mixture is preferably reduced so that the granulometry of the mixture to below 40.0 pm, such as below 35 pm or below 30 pm, more preferably below 25 pm.

In particular embodiments, the refined mixture is a powder. The refining step results in enhanced taste and better mouthfeel.

The refîned mixture may be heated to liquify the refined mixture. The température needed to liquify the refined mixture dépends on the mixture composition (varying for example in function of the chocolaté type). Care should be taken for example not to overheat the refined mixture that could resuit in the buming of the refined mixture.

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

During conching, the chocolaté is subjected to a prolonged mechanical mixing combined with heating. The person skilled in the art will understand that if the method comprises a step of conching, the heating step and the conching step are performed simultaneously. Conching is typically carried out in spécial vessels known as conches. Optional ingrédients like the second part of the cocoa butter, flavorings and/or emulsifiers may be added to the mixture at this stage. Lecithin is hereby frequently added as an emulsifier to improve the rheological properties of chocolaté, and thereby possibly enabling the amount of cocoa butter to be reduced. Other emulsifiers may also be used, like for example polyglycerol, polyricinoleate, ammonium phosphatide or sodium tristearate.

During conching, the kneading action combined with high température (such as at least 80°C, preferably at least 90°C) causes évaporation of residual moisture and of some undesired volatile components, such as acids, generated during the fermentation of the cocoa beans. The kneading action also leads to a better dispersion of sugar and cocoa particles in the fat phase formed by the cocoa butter released from the cocoa mass and possibly added.

The conching process typically results in the decrease of the viscosity of the chocolaté and the yield value. At the end of the conching step, the chocolaté has developed the desired flavor and the desired rheological properties.

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

Upon wet conching, the second part of the cocoa butter, and optionally other ingrédients such as lecithin, are added to the refined mixture early in the conching process to maintain the fluidity of the mass which is then mechanically worked for a prolonged time, typically between about 20 and 30 hours or even more, and at a relatively low température, typically between about 40°C and about 60°C.

Upon dry conching, the refined mixture is operated for a shorter period of time for example up to 20 hours but at a higher température, typically above 70°C, for example at about 90°C for dark chocolaté. In this case, the second part of the cocoa butter and optionally other ingrédients 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 to obtain a liquid pumpable mass.

As a resuit of the technological évolution of the process equipment these two conching operations are nowadays generally realized in a shorter period of about 8 up to about 24 hours.

When a solid chocolaté is desired, the liquefied mixture is tempered, thus obtaining a tempered mixture. During the tempering step, the liquefied mixture is cooled and solidified, thus resulting in a solid chocolaté. The tempering step results in an optimum crystallization of the chocolate’s fat phase.

A further aspect provides chocolaté obtained by the method for preparing chocolaté as taught herein.

Preferably, the chocolaté is a real chocolaté. By “real chocolaté” is meant a chocolaté such as chocolaté (also termed dark chocolaté), milk chocolaté, family (or household) milk chocolaté and/or white chocolaté, such as defined in EC directive 2000/36/EC of the European Parliament and the Council, which relates to cocoa and chocolaté products intended for human consumption (directive of 23 June 2000).

Cocoa butter équivalents are defmed as fat compositions having a solid fat content measured at 30°C with IUPAC method 2.150 a, the fat composition not being subjected to a thermal treatment, that differs at least 8% (w/w) absolute from the solid fat content measured at the same température with IUPAC method 2.150b, the fat composition this time being subjected to a thermal treatment program described in that method. In these chocolatés, cocoa butter may be replaced by maximum 5% (w/w) of cocoa butter équivalents.

Non-limiting examples of real chocolatés are:

- Dark chocolaté or plain chocolaté, i.e. products consisting of a mixture of cocoa products and sugars and/or sweeteners, preferably sugar, containing not less than 35% (w/w) total dry cocoa solids, including not less than 18% (w/w) cocoa butter and not less than 14% (w/w) of dry non-fat cocoa solids. Where this name ((dark) chocolaté) is supplemented by the word “couverture”, the product must contain not less than 35% (w/w) total dry cocoa solids, including not less than 31% (w/w) cocoa butter and not less than 2.5% (w/w) of dry non-fat cocoa solids.

- “Milk chocolaté”, i.e. a product obtained from cocoa products, sugars and/or sweeteners, preferably sugar, and milk or milk products, which contains not less than 25% (w/w) total dry cocoa solids; not less than 14% (w/w) dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat; not less than 2.5% (w/w) dry non-fat cocoa solids; not less than 3.5% (w/w) milk fat; and not less than 25% (w/w) total fat (cocoa butter and milk fat). Where this name (milk chocolaté) is supplemented by the word “couverture” the product must hâve a minimum total fat (cocoa butter and milk fat) content of 31% (w/w).

- “Family milk chocolaté”, i.e. a product obtained from cocoa products, sugars and/or sweeteners, preferably sugar, and milk or milk products containing not less than 20% (w/w) total dry solids; not less than 20% (w/w) dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat; not less than 2.5% (w/w) dry non-fat cocoa solids; not less than 5% (w/w) milk fat; and not less than 25% (w/w) total fat (cocoa butter and milk fat).

Another example of a real chocolaté is white chocolaté. The term “White chocolaté” désignâtes a product obtained from cocoa butter, milk or milk products and sugars which contains not less than 20 % (w/w) cocoa butter and not less than 14 % (w/w) dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat, of which not less than 3.5 % (w/w) is milk fat.

Optional ingrédients such as nuts, lecithin, whey powder, etc. may be added to any of the above types of chocolaté.

Preferably, the chocolaté is real dark chocolaté or real milk chocolaté. More preferably the chocolaté is real dark chocolaté.

In particular embodiments, the chocolaté as taught herein is a real milk chocolaté comprising at least about 30.0 % (w/w), preferably at least about 40.0 % (w/w), more preferably at least about 50.0 % (w/w) and up to about 84.50 % (w/w), preferably up to about 80.0 % (w/w) of the cocoa mass as taught herein, such as from about 30.0 % (w/w) to about 84.50 % (w/w), from about 40.0 % (w/w) to about 84.50 % (w/w), from about 50.0 % (w/w) to about 84.50 % (w/w), from about 60.0 % (w/w) to about 84.50 % (w/w), from about 30.0 % (w/w) to about 80.0 % (w/w), from about 40.0 % (w/w) to about 80.0 % (w/w), from about 50.0 % (w/w) to about 80.0 % (w/w), or from about 60.0 % (w/w) to about 80.0 % (w/w) of the cocoa mass as taught herein.

In particular embodiments, the chocolaté as taught herein is a real dark chocolaté comprising at least about 30.0 % (w/w), preferably at least about 40.0 % (w/w), more preferably at least about 50.0 % (w/w), even more preferably at least about 60.0 % (w/w), even at least about 70.0 % (w/w) and up to about 99.90 % (w/w), preferably up to about 95.0% (w/w), of the cocoa mass as taught herein.

In some preferred embodiments, the chocolaté as taught herein is a real dark chocolaté comprising from about 30.0 % (w/w) to about 99.90 % (w/w), from about 40.0% (w/w) to about 99.90 % (w/w), from about 50.0% (w/w) to about 99.90 % (w/w), from about 60.0% (w/w) to about 99.90 % (w/w), from about 70.0% (w/w) to about 99.90 % (w/w), from about 50.0% (w/w) to about

95.0% (w/w), from about 60.0% (w/w) to about 95.0% (w/w), from about 70.0% (w/w) to about 95.0 % (w/w), preferably from about 70.0 % (w/w) to about 90.0% (w/w), of the cocoa mass as taught herein.

In particular embodiments, the chocolaté as taught herein is a real dark chocolaté having a high cocoa content. In the context of the présent invention the cocoa content refers to the sum of the amount of cocoa mass (liquor), cocoa butter and cocoa powder. Preferably the cocoa content or amount of cocoa in the real dark chocolaté is above 55.0% (w/w), above 60.0% (w/w), above 65.0% (w/w), above 70.0% (w/w), even above 75.0% (w/w). In particular embodiments, the cocoa content in the dark real chocolaté is from 55.0 % (w/w) to 80.0% (w/w), from 60.0 % (w/w) to 80.0% (w/w), or from 70.0% (w/w) to 80.0% (w/w), preferably from 60.0 % (w/w) to 80.0 % (w/w).

Even if the amount of cocoa mass is high, the methods as taught herein allow to increase the sweetness and reduce the acidity of the chocolaté. It is therefore an object of the présent invention to provide a (real) (dark) chocolaté that is less sour and/or less acidic and/or less bitter and/or less astringent and/or more sweet and/or more creamy than chocolatés obtained after a conventional fermentation process containing the same cocoa content. In particular, the chocolatés as taught herein are less acidic and/or more sweet.

The chocolaté may be incorporated into or used as a topping for a baked ((e.g. sweet breads, sweet buns, pies, cakes (cupcakes, steam cakes, sponge cakes, cream cakes), cheesecakes, muffins, Danish pastries, croissants, donuts, waffles, cookies) or non-baked food product (e.g. chocolaté bars, chocolated-coated marshmallows, snack bars, pralines, chocolated drinks).

A further aspect provides the use of a fermentation device (or fermentation assembly or installation) for the préparation of fermented cocoa beans; wherein the fermentation device comprises:

- a container for holding cocoa beans and pulp thereof (Figure 1, (1));

- means for separating fermenting cocoa beans and pulp thereof from the sweatings of the fermenting cocoa beans and pulp thereof (Figure 1, (3));

- means for collecting and holding the sweatings at the bottom of said fermentation device (Figure 1, (5));

- means for recirculating said sweatings from the bottom to the top of said fermentation device (Figure 1, (6)); and

- means for spraying the collected sweatings of cocoa beans and pulp thereof over the upper surface of fermenting cocoa beans and pulp thereof (Figure 1, (8)).

Figure 1 provides a schematic view of an exemplary fermentation device (or fermentation assembly or installation) for use in the préparation of fermented beans, and concems mechanical recirculation of the sweatings during anaérobie fermentation. It is understood that any variation of this scheme can be applied to perform the anaérobie fermentation. Among these variations are the shape of the container, the shape and the 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 holding cocoa beans and pulp thereof and/or the means for collecting and holding the sweatings are water-impermeable or waterproof.

In particular embodiments, the means for collecting and holding the sweatings comprises, consists essentially of, or consists of a container. The person skilled in the art will understand that the means for collecting and holding the sweatings. are preferably located below the container for holding cocoa beans and pulp thereof, as in such case gravity may be used to lead the sweatings from the bottom of the container for holding cocoa beans and pulp thereof to the means for collecting and holding the sweatings.

The container for. holding cocoa beans and pulp thereof or the means for collecting and holding the sweatings may be of any material but is preferably of 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 with identical diameter and height. The dimensions of the container vary according to the volume/weight of cocoa beans.

For example, the container for holding 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 holding cocoa beans is sealed off with a lid (Figure 1 (2)).

In particular embodiments, the bottom of the container for holding cocoa beans comprises a drain, such as a drain which can be sealed with a valve. For example, the drain is a circular opening with a diameter of about 1.5 cm.

The means for separating fermenting cocoa beans and pulp thereof from the sweatings of the fermenting cocoa pulp-bean mass are typically located at the lower section (e.g. close to the bottom) of the container for holding the cocoa beans and pulp thereof. The sweatings produced by cocoa beans and pulp thereof will drip by gravity throughout the underlying cocoa pulp-bean mass and subsequently throughout the means for separating fermenting cocoa pulp-bean mass from the sweatings to the bottom of the container.

For example, the means for separating the sweatings from the fermenting cocoa pulp-bean mass may be any means known in the art to separate sweatings from the fermenting cocoa pulp-bean mass, such as a permeable device, like a 5 mm- sieve or screen. Preferably, the means for separating sweatings from the fermenting cocoa pulp-bean mass is a cloth or a rigid perforated tray, such as a perforated tray of plastic, wood or métal. The perforations in the tray may be so that they allow the sweatings to pass from one side of the tray to the other side of the tray, but not the cocoa beans and the pulp, and preferably hâve a maximal width, such as a maximal diameter, of at most 15 mm, at most 14 mm, at most 13 mm, at most 12 mm, at most 11 mm, at most 10 mm, at most 5 mm, or at most 2 mm.

In particular embodiments, a valve is located between the container for holding cocoa beans and pulp thereof (Figure 1, (1)) and the means for collecting and holding the sweatings at the bottom of said fermentation device (Figure 1, (5)); such as wherein the valve is located between the means for separating fermenting cocoa beans and pulp thereof from the sweatings of the fermenting cocoa beans and pulp thereof (Figure 1, (3)) and the means for collecting and holding the sweatings at the bottom of said fermentation device (Figure 1, (5)). Accordingly, if the valve is closed, the sweatings remain at the bottom of the first container, if the valve is open, the sweatings produced during the anaérobie fermentation flow through the means for separating fermenting cocoa beans and pulp thereof from the sweatings of the fermenting cocoa beans and pulp thereof and are collected in the means for collecting and holding the sweatings at the bottom of said fermentation device.

In particular embodiments, the means for recirculating said sweatings from the bottom to the top of said fermentation device comprises a pump. The pump may operably linked to the means for collecting and holding the sweatings at the bottom of said fermentation device and operably linked to the means for spraying the collected sweatings over the upper surface of fermenting cocoa beans and pulp thereof, such as by a piping system.

In particular embodiments, the means for spraying the collected sweatings of cocoa beans and pulp thereof over the upper surface of fermenting cocoa beans and pulp thereof is located above the container for holding the cocoa beans and pulp thereof. If the container for holding the cocoa beans and pulp thereof is covered by a lid, the person skilled in the art will understand that the means for spraying the collected sweatings over the upper surface of fermenting cocoa beans are located undemeath the lid of the container.

In particular embodiments, the means for spraying the collected sweatings of cocoa beans and pulp thereof over the upper surface of fermenting cocoa beans and pulp thereof comprises, consists essentially of, or consists of a nozzle, as described elsewhere in this spécification. The person skilled in the art will understand that the spray angle and/or size of the nozzle will dépend on the size of the container for holding the cocoa beans and pulp thereof.

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

The person skilled in the art will understand that the particular embodiments of the methods as taught herein are also applicable to the products and uses as taught herein and vice versa.

While the invention has been described in conjunction with spécifie embodiments thereof, it is évident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace ail such alternatives, modifications, and variations as follows in the spirit and broad scope of the appended daims.

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

EXAMPLES

Example 1: Fermentation of cocoa beans

1. Cocoa pods harvest

Ripe cocoa pods were harvested in various cocoa plantations in Ben Tre, Mékong Delta, Vietnam. The cocoa trees were from various species of Theobroma cacao L. species, including among others Criollo, Forastero and Trinitario.

2. Obtention of the cocoa beans

A few days after harvesting, the collected cocoa pods were opened manually with a machete and the cocoa beans surrounded by a mucilaginous white pulp were recovered. Diseased or germinated beans were discarded.

3. First fermentation phase or “anaérobie 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 sheet surrounding the sides and the bottom. Jute bags are used to cover the box. A watertight container is used, under the wooden box, to collect the sweatings.

Test 3: cylindrical watertight plastic container (size :114 x 77 cm - diameter x height) (figure 3a) with a perforated tray 5 cm (figure 3b) above the bottom of the container and a drain (diameter 1.5 cm) fitted with a valve at the bottom of the container. The container is covered by a plastic lid. Another watertight container is used, under the first container, to collect the sweatings.

Set_-up

Following pods opening, the boxes are filled with about 200 kg (wooden boxes; tests 1-2) or about 350 kg (plastic container; test 3) of wet beans and their associated pulp. Once in the containers, the beans are let to ferment spontaneously.

Test 1 (control fermentation): the sweatings produced by the wet cocoa beans and their associated pulp during the fermentation flow through the perforations in the wooden box and are not kept. The fermentation lasts for about 48 hours.

Test 2 (according to the invention): the sweatings produced by the wet cocoa beans and their associated pulp during the first fermentation phase flow through the perforations in the wooden box and are collected in the container underthe box. The collection of the sweatings is continuous. The sweatings are reintroduced manually at the top in the first container on the fermenting cocoa pulp-bean mass at time intervals during the fui 1 length of the first phase of the fermentation process (about 48 hours). Réintroduction is performed 2, 4, 6, 8, 10, 24, 26, 28, 30, 32 and 34 hours after the start of the fermentation. The volume of recirculated sweatings is each time equal to 100% (v/v) of the sweatings collected between two réintroductions.

Test 3 (according to the invention): the sweatings produced by the wet beans and their associated pulp during the first phase of the fermentation flow through the perforations in the tray to the drain, atthe bottom ofthe plastic container, and are collected continuously in the second plastic container before reinjection. The sweatings are reintroduced mechanically by sucking them through a pump and spraying them on the fermenting cocoa pulp-bean mass at the top of the container. The sweatings are reintroduced at regular time intervals during the full length of the first phase of the fermentation process (about 48 hours). The time interval between two réinjections was about 75 minutes. The reinjection lasts for about 2 minutes. The volume of recirculated sweatings is equal to 100 % (v/v) ofthe sweatings collected between two réinjections.

4. Second fermentation phase or “aérobic fermentation”

Once the first fermentation phase is completed, the second phase of the fermentation process is initiated by transferring the cocoa pulp-bean mass in a perforated wooden box to provide aération to the fermented cocoa beans. The cocoa beans are then regularly transferred to a new box. This second fermentation phase process lasts between about 4 and 6 days.

Température and pH were not adjusted by intervention during the first and second fermentation phases. During the first and second fermentation phases, the température was measured and recorded with a température probe inserted in the center of the plastic container/wooden box. The figure 4 shows the évolution of the température during the fermentation. An increase in température, from about 30°C to about 50°C, was observed during the 6 days of fermentation.

In ail three tests (tests 1, 2 and 3) the pH of the fermentation was about between 3.5 and 4 at the beginning of the first fermentation and about 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 are dried carefully. The drying process is performed through sun-drying. The fermented cocoa beans are spread in layers of about 4 cm thickness on drying trays in a greenhouse and tumed about 10 times per day. The drying process is completed when the moisture level is reduced between 7 and 8 % (v/w).

6. Roasting

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

7. Winnowing

The roasted cocoa beans are broken and winnowed using a Winn-15 Mini Winnower (CACAO CUCINA®, US). The obtained kemels/nibs, free from their shells, are stored until further Processing.

8. Grinding to cocoa mass

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

9. Taste of the cocoa masses

The taste ofthe cocoa masses obtained from cocoa beans fermented in tests 1, 2 or 3 was evaluated by an expert panel using the following procedure. Cocoa mass samples were warmed up on a heating plate up to 45°C in an odorless plastic cup and tasted within an hour afiter reaching 45°C. A spoonful containing 2 to 3 g of cocoa mass was taken, whirled in the mouth and then swallowed. The taste was described as:

- Cocoa mass from fermented cocoa beans of test 1 (“control cocoa mass”): intense cocoa taste, moderately bitter and astringent, and highly acid, with fruity, floral and roasted notes

- Cocoa mass from fermented cocoa beans of test 2: Less intense cocoa taste than the control cocoa mass. More fruity and nutty notes than the control cocoa mass. Absence of floral or roasted notes. Smoother than the control cocoa mass.

- Cocoa mass from fermented cocoa beans of test 3: Sweeter, less acid and astringent than the control cocoa mass. Moderate bitter and cocoa taste. Softer cocoa mass than the control cocoa mass. More nutty, floral and roasted notes than the control cocoa mass. Softer than the control cocoa mass.

Example 2 : chocolatés prepared from the fermented cocoa beans

Real dark chocolatés were prepared using the cocoa masses obtained in example 1. The ingrédients of the chocolatés and their respective amounts are listed in table 1.

Table 1 : chocolatés compositions.

Ingrédients % (w/w)	A	B	C	D	E	F
Sugar	38.3	38.3	38.3	38.3	18.7	18.7
Cocoa mass obtained from test 1 of example 1	55.0	-	55.0	-	72.6	-
Cocoa mass obtained from test 2 of example 1	-	55.0	-	-	-	-
Cocoa mass obtained from test 3 of example 1	-	-	-	55.0	-	72.6
Cocoa butter	6.2	6.2	6.2	6.2	8.7	8.7
Lecithin	0.5	0.5	0.5	0.5	-	-

The following process was used for preparing the chocolatés A, B, C, and D:

• Melting the cocoa mass and the cocoa butter at 45 °C;

• Mixing the sugar, the cocoa mass and part of the cocoa butter in a Stephan mixer with double-jacketed walls at 45°C for 15 minutes;

• Refining the mixture on a Buhler 3-rolls refîner SDX300 until a particle size of 20 pm is achieved;

• pouring into the conche 10 to 15% of the total lecithin and about 10% of the total cocoa butter, before filling a Buhler Frisse ™ Elkolino™ Laboratory conche with the refined mixture;

• Filling the conche with the refined mixture and conching at 70°C for 6h with a motor speed of 375 RPM;

• Liquefying the chocolaté by adding the remaining lecithin and the remaining cocoa butter;

• Tempering the chocolaté using the following scheme: 45°C-28°C-32°C;

• Pouring the chocolaté in molds and cooling 15 minutes at 4-6°C, then Ih at 15°C.

The following process was used for preparing the chocolaté E and F:

• Melting the cocoa mass and the cocoa butter at 45 °C;

• Refining the mixture on a 3-rolls refîner until a particle size of 20 pm is achieved;

• pouring into the conche 10 to 15% of the total lecithin and about 10% of the total cocoa butter, before filling the conche with the refined mixture;

• Filling the conche with the refined mixture and conching at 90°C for 6h with a motor speed of 375 RPM;

• Tempering the chocolaté using the following scheme: 45°C-28°C-32°C;

• Pouring in molds and cooling 15 minutes at 4-6°C, then lh at 15°C.

The properties of the chocolatés were evaluated using different techniques.

Comparison of aromas by SPME-GC-MS:

The flavors and aroma components of the six chocolatés (A to F) were analyzed by use of Solid Phase Micro Extraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS).

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

A sample of 2.0 g of each chocolaté was stirred with 4 ml of saturated NaCl solution at pH 3.0 with 0.5 M citric acid and 10 pL of 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 for 10 min at 60°C and the volatile molécules were extracted by SPME (Fiber type DVB/CAR/PDMS SUPELCO Gray 57329-U) for 30 min at the same température. After SPME isolation, the splitless thermal desorption of the chocolatés from the fiber was performed for 60 s at 240°C in the GC injector (SPME SUPELCO Inlet Liner of 0.75 mm i.d.). The GC column (RESTEK Stabilwax columns (fused silica)) was programmed at a rate of 4°C/min to a température of 230°C, which was held for 17.5 min. Hélium was used as carrier gas (1.5ml/min). Injector and detector (MSsource) were kept at 240°C and 250°C, respectively. The TIC (total ion current) chromatograms were recorded by monitoring in a mass-to-charge ratio (m/z) range of 33-500 amu. The identification of volatiles was made by comparing the mass spectra of the different components to those in the NIST library (a Mass Spectral Library).

The results ofthe analysis is depicted in figure 5 (a-c). It shows that the flavor and aroma profiles of the chocolatés A-B, C-D and E-F are very different in composition.

Triangle test

Chocolatés E and F were presented to a panel of 18 people in a triangle test. In this test three samples were proposed. Two of them were identical, the third one was different. People were asked to find the sample that is different from the 2 other. A response was mandatory.

judges out of 18 found the correct answer. The p-value (0.0039) was inferior to the alpha risk level ofthe test (0.05) showing that there was a significant perceptible sensory différence between the chocolaté made with a cocoa mass according to the invention and the chocolaté made with a cocoa mass obtained with a traditional process.

The persons that gave the right answer described the chocolaté F as being less acidic or less sour than chocolaté E.

Chocolaté taste évaluation

The Chocolatés A, B, E and F were evaluated by an expert panel trained to taste chocolaté (8 members) in a descriptive/free profile test. Experts were first asked to defrne collectively the relevant descriptors they will use to evaluate the perceived sensory différences between the products. These descriptors were: cocoa, bitter, sweet, acid, fruity, floral, roasted and astringent. Then samples A and B and samples E and F were presented in pairs to each member of the panel. They were asked to quantify individually each descriptor on a scale from 0 (absence) to 5 (dominance). The results of the évaluation are presented in table 2 .

Table 2 : chocolatés évaluation

	Chocolaté A	Chocolaté B	Chocolaté E	Chocolaté F
Cocoa	2.5	2.5	3.5	3.0
Bitter	2.0	2.0	3.0	3.0
Sweet	2.0	2.5	1.5	2.0
Acid	2.5	2.0	3.0	2.5
Fruity	2.5	2.0	3.5	3.0
Floral	0.5	1.0	1.5	1.5
Roasted	0.0	0.0	1.5	1.5
Astringent	1.5	1.0	2.0	2.0

Figure 6 shows a graphical représentation of the results (figure 6a chocolatés A and B - figure 6b : chocolatés E and F).

Finally, the members of the expert panel were asked to share their results and find an agreement on the taste description of the chocolatés. Their conclusions are the following:

- Chocolaté A (reference chocolaté) is intensely fruity and acidic. A fermented note is perceived at the end. In comparison with chocolaté A, chocolaté B is sweeter, more balanced, overall softer. Chocolaté B is very creamy, with more brown, fruity notes.

- Chocolaté E (reference chocolaté) has an intense acidic flavor profile with fresh fruity flavors. Some notes of dried fruits and floral hints are also perceived. In comparison with chocolaté E, chocolaté F is less acidic. Overripe fruity flavors, notes of fresh citrus and floral hints are also perceived.

Claims

1. A method for preparing fermented cocoa beans comprising the steps of:

- collecting sweatings of fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaérobie fermentation;

2. The method according to claim 1, wherein the method comprises the steps of:

(a) initiating anaérobie fermentation of cocoa-beans and pulp thereof;

3. The method according to claim 1 or 2, wherein the sweatings are collected and recirculated continuously.

4. The method according to claim 1 or 2, wherein the volume of the sweatings that is recirculated onto the cocoa beans and pulp thereof is at least 50 % (v/v) of the sweatings collected between two recirculations, preferably the volume is equal to 100 % (v/v) of the sweatings collected between two recirculations.

5. The method according to claim 2 or 4, wherein the period between two subséquent steps of recirculating sweatings onto the fermenting cocoa beans and pulp thereof is from 0.2 to 24 hours, preferably from 0.2 to 3 hours.

6. The method according to any one of daims 1 to 5, wherein the fermenting cocoa beans and pulp thereof are encompassed by a container and wherein the sweatings are recirculated onto said fermenting beans and pulp thereof by evenly distributing the sweatings over at least 75%, preferably 90%, more preferably at least 99%, of the upper surface of said fermenting cocoa beans and pulp thereof in said container.

7. The method according to any one of daims 1 to 6, wherein said cocoa beans and pulp thereof are fermented by anaérobie fermentation for a total period of from 6 to 72 hours, preferably from 12 to 60 hours, more preferably from 24 to 48 hours.

8. The method according to any one of daims 1 to 7, wherein one or more ingrédients selected from the group consisting of microbial starters, enzymes, sweeteners and amino acids are added to the cocoa beans and pulp thereof before initiation of the anaérobie fermentation or during the anaérobie fermentation.

9. The method according to any one of daims 1 to 8, wherein the cocoa beans are cocoa beans of the species Theobroma or Herrania, preferably from the species Theobroma cacao L. and Theobroma grandiflorum.

10. The method according to any one of daims 1 to 9, further comprising a step of subjecting the cocoa beans to aérobic fermentation.

11. A method for preparing cocoa mass, comprising the steps of:

- providing fermented cocoa beans obtained by the method according to any one of daims 1 to 10;

- drying the fermented cocoa beans;

- roasting the dried cocoa beans;

- winnowing the roasted cocoa beans; and

- grinding the winnowed cocoa beans; thereby obtaining a cocoa mass.

12. A method for preparing chocolaté, comprising the steps of:

- providing a cocoa mass obtained by the method according to claim 11 ; and

13. The method for preparing chocolaté 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; thereby obtaining chocolaté; and

- optionally adding further ingrédients to the refined or conched mixture; and

- tempering the liquid mixture, thereby obtaining tempered chocolaté.

14. Fermented cocoa beans obtained by the method according to any of daims 1 to 10, a cocoa mass obtained by the method according to claim 11 and/or chocolaté obtained by the method according to claim 12 or 13.

15. Use of a fermentation container for the préparation of fermented cocoa beans; wherein the fermentation container comprises:

- a container for holding cocoa beans and pulp thereof;

- means for collecting and holding the sweatings at the bottom of said fermentation container;

16. Use of sweatings obtained from fermenting cocoa beans and pulp thereof in the anaérobie fermentation of cocoa beans and pulp thereof, comprising at least one step of recirculating the sweatings onto the fermenting cocoa beans and pulp thereof.