In this processing stage, the characteristic aromas and flavors of cocoa are developed, which are formed from the precursors that have been developed during fermentation and drying. Roasting must be carefully controlled to ensure proper development of the chocolate flavor.
This process can be applied in three ways: whole bean roasting, nib roasting or cocoa liquor roasting. Roasting parameters depend on the variety of cocoa and the specifications of the desired flavors.
The roasting time and temperature should be maintained from 5 to 120 minutes at temperatures between 110 to 160 °C. Over-roasting the beans confers negative results on the characteristics of the chocolate.