amino acids and sugars that readily participate
in Maillard browning to generate flavor (p.
778). In fact, gentle roasting helps preserve
some of the flavors that are intrinsic to the
beans or developed during fermentation.
The Composition of Dried Fermented
Cacao Beans% by weight
Water 5
Cacao butter 54
Protein and amino acids 12
Starch 6
Fiber 11
Sugars 1
Phenolic compounds 6
Minerals 3
Theobromine 1.2
Caffeine 0.2