Answer:
Explanation:After the cacao beans are removed from their hard outer shells, they undergo several crucial steps in the chocolate-making process. Let me explain:
1. **Fermentation**: The beans are spread out and left to ferment for several days. During this process, enzymes break down the pulp surrounding the beans, developing their flavor and aroma.
2. **Drying**: After fermentation, the beans are dried. This step can take one to two weeks. Proper drying ensures that the beans are ready for further processing.
3. **Winnowing**: The outer shell (husk) is removed from the beans. This process, called winnowing, separates the shell from the inner cocoa bean meat (cocoa nibs). The nibs are what we use to make chocolate¹³.
