Additionally, the roasting process of cocoa beans has been identified as a critical factor influencing the flavor and aroma of cocoa. The roasting conditions, including time and temperature ...

They have their nuances.” The naturally bitter, earthy flavor of roasted cacao beans has its most common expression in mole, ...

It makes a fruit called cacao beans. Raw beans can be crushed into cacao powder. But if the beans are roasted first, they become cocoa powder. Unroasted cacao powder is more bitter than cocoa powder.

The cacao trees mature at five years and begin to flower on the trunk. The flowers are pollinated by midges, a small fly.