Chapter 16. Cocoa

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch16

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) Cocoa, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch16

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273

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Keywords:

  • cocoa and chocolate;
  • theobroma cacao;
  • cotyledons;
  • fermentation;
  • roasting

Summary

This chapter contains sections titled:

  • Roasting

  • Production of cocoa mass or chocolate liquor

  • Cocoa butter

  • Production of chocolate