Drying Cacao Beans

What is Olivia doing here?

During our visit to Pingtung, Taiwan this April, we caught these magical cacao beans basking in the sun at Fu Wan Chocolate's drying room. Full of energy, life, and flavour, these mighty beans were soaking up their final moments before becoming chocolate!

The beans are sun-dried on raised wooden trays lined with food-grade wire mesh to allow airflow. For the first couple of days, they are gently shadow-dried - protected by a see-through black mesh that filters the sunlight inside a contained drying room. Throughout the process, the beans are carefully turned for even drying, and massaged for polished and shiny surface. The full drying process takes about 5 to 10 days, until the beans reach a moisture content of around 7%.

Why is drying cacao beans important?

It's not just about getting ride of moisture for safe storage and transportation - drying also brings out deeper, more delicious flavours in the beans!

Curious to learn more about cacao from Taiwan? Join us in the chocolate tasting workshops offered throughout the year and enjoy the adventures!