Part 3/7:
After harvesting, the cacao beans undergo fermentation, a crucial process that develops their chocolatey flavor. Without this step, the beans would result in a bland and bitter chocolate, lacking the depth that enthusiasts cherish. Following fermentation, the beans are dried in the sun before being broken open to reveal cacao nibs.
At the Hershey's Chocolate factory, we see these nibs transformed into a smooth chocolate paste. This paste serves as the base for various chocolate products, showcasing the versatility of cacao. Nick’s excitement is palpable as he explores the production of classic products like Hershey’s Kisses, learning about the intricate machinery and processes that keep up with a production rate of 70 million kisses per day.