What really makes a great chocolate bar?Most people think it’s about the recipe, the origin, or even the bean itself.But according to Saran Jagroo, a cocoa farmer with decades of experience, the real magic lies in one hidden step: fermentation.In this short conversation, he walks us through:Why you should never mix harvests when fermentingHow to recognize a perfectly fermented bean by touch, smell, and textureWhat makes or breaks the delicate enzymes responsible for flavorWhy sunlight exposure in drying can completely shift acidityAnd how soil and season create a fingerprint that no machine can replicateAnd much more...In just 9 minutes, you’ll never look at chocolate the same way again.Listen to the whole conversation with Saran here👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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