Minimal or Zero Cocoa Fermentation for Increased Taste and Health Revealed

An Empowering Chocopreneurs Webinar

Join us for a groundbreaking presentation by Albertus Eskes, as he details how zero and little fermentation techniques can revolutionize cocoa processing. This method enhances flavor, simplifies production and enhances health benefits. Discover how unfermented and minimally fermented beans eliminates bitterness and boosts antioxidants.  They unlock distinctive sensory profiles including Tamarind of the Nacional variety and Criollo of the CCN51 variety. The latter would allow for 500.000 tons of Criollo chocolate quality to be produced in the near future.

Whether you're a cocoa farmer, chocolate maker, or industry innovator, don’t miss this opportunity to learn from Albertus Eskes, a pioneer and longtime researcher in cocoa fermentation.

Topic: Minimal or Zero Cocoa Fermentation for Increased Taste and Health Revealed
Presented by Albertus Eskes
Date: Saturday, January 11, 2025
Time: 10 am – 12 Noon EST
Location: Virtual

Register Here: bit.ly/3Pa7IGR

Don't worry if you can't make it. We will send an email to view the recording to all those who register.