Scientific research

Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change. This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.