During the fermentation the seeds will begin to germinate, soon to be killed by the high temperatures and increased acidity due to the fermentation process. It is during the fermentation, that the Cacao bean develops the brown color of typical Cacao. After the fermentation, the beans will have to dry. In most places the drying is done by the sun. The beans are spread out in 2 inch thick layers and are dried for about 14 days.
Industrial producers use hot air or heat from burning wood to dry the beans.
This is the fast way to dry them, but they will get undesirable, somewhat smoky flavor that will not disappear during the rest of the process. The next step in the preparation of Chocolate is the roasting . The roasting which involves temperatures of 210F, lasts for anything between 10 and 115 minutes. The roasting is necessary for the development of the unique Cacao flavor and aroma. It is a very critical process that must be closely monitored at all times.