A study published in the Journal of Nutrition noted that foods with higher microbial concentrations are associated with modest health improvements. While chocolate doesn’t provide the gut health-enhancing benefits of the live and active cultures found in foods like yoghurt, for example, many of our favourite cacao products undergo a process of fermentation which is crucial to the development of chocolate flavour, aroma, and overall quality. And even if fermented foods do not meet standards for being “probiotic", the byproducts of fermentation can still offer possible health benefits, and fermentation may also produce beneficial prebiotic fibres (US News, "Myth vs. Fact: Fermented Foods" 3/20/2023).

Fermentation is a crucial part of cacao’s journey from the tree to your menu. The fermentation process is responsible for much of a chocolate product’s flavour and aroma and is so important that cocoa is classified commercially according to the percentage of fermentation the beans undergo.* 

Once cocoa pods have been harvested, the farmers peel them and collect the fruit pulp, which contains the cocoa beans. The pulp is fermented for 5 to 7 days. This process helps to remove any remaining fruit pulp around the beans. The beans undergo a notable colour change during fermentation - from grey to brown to purple - and begin to develop a classic cocoa aroma. They are then spread out to dry, and the process continues.**

Fermentation is the focus of Barry-Callebaut’s revolutionary 2nd generation chocolate. The patented fermentation process allows farmers to produce cocoa beans with no defects or off-flavours in significantly less time than conventional fermentation methods. And the cooperatives producing beans using this method are paid a premium for this superior quality cocoa compared to average prices for conventionally fermented cocoa. You can read more about this next-level chocolate and how it benefits farmers here.