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Sunday, November 11 • 1:00pm - 1:50pm
How to Develop Unique Flavors in Cocoa Through Fermentation and Post-Harvest Practices

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The amount and timing of the added oxygen during the fermentation is part of the
flavor development which we can control and it allows us to create different flavor
profiles. Just as we can modify the thickness of the layer during drying to slow down
the process and reduce the overall acidity. Discover how we work on appropriated and
intentional specialized post-harvest methodologies to create unique cocoa
opportunities for the chocolate industry


Speakers
avatar for Lars Saquero Moller

Lars Saquero Moller

General Manager, Ingemann Fine Cocoa
Lars Saquero Moller is Danish of origin and as of 2010 the General Manager of Ingemann in Nicaragua, the Moller family business. Ingemann works as the access to market for around 1.500 honey and cocoa producers in Nicaragua and currently serves customers in 35 countries, focusing... Read More →


Sunday November 11, 2018 1:00pm - 1:50pm
Smith Cove Cruise Terminal Pier 91

Attendees (6)