Before cocoa ever touches a roaster, it undergoes a wild transformation.

During fermentation, temperatures rise and trigger a chain reaction inside the bean. It’s here that Enzymes break down fats and sugars, while acids and ethanol from the surrounding pulp seep in, kickstarting flavour formation from the inside out. This is also where key acids like acetic and lactic acid are produced—precursors to the rich, tangy depth you taste in quality dark chocolate.

Regular aeration during this stage (like in box fermentation) can amplify those bright, acidic notes that chocolate connoisseurs crave - typical of cocoa grown across South - East Asia.

As fermentation and drying wrap up, cocoa beans develop hundreds of volatile compounds—over 600 have been identified—that shape their aroma and taste.

Alcohols formed early on evolve into fruity or floral notes (like linalool), particularly in fine South American cocoas.

Amino Acids breakdown forming some important things called Aldehydes and Ketones - which help give chocolate its signature “deep cocoa” and floral tones.

At the same time, Pyrazines—especially tetramethylpyrazine—add toasty, roasted aromas, essential to that unmistakable dark chocolate smell.

Roasting is the make-or-break stage.

This is where the Maillard reaction and Strecker degradation bring some of those 600 flavour precursors to life.

Sugars and amino acids combine to create a symphony of nutty, caramel, and chocolatey notes.

Most of the sour acids formed earlier (like acetic acid) are driven off during roasting, softening the edge of the chocolate’s flavour.

But timing is everything—too hot or too long, and you risk creating phenols, which add unwanted smoky bitterness.

Behind every bite of rich, smooth dark chocolate is a finely tuned dance of chemical changes—from enzymatic breakdowns and microbial reactions to precise thermal roasting.

This balance is what separates good chocolate from truly great chocolate. The best dark chocolate captures this complexity: floral top notes, deep cocoa richness, a touch of fruitiness, and a clean, satisfying finish.