Researchers have found that an alternative processing step called ‘moist incubation’ results in a fruitier, more flowery-tasting dark chocolate than the conventional fermentation process. After cocoa beans are harvested, they are traditionally covered in banana leaves and left for a few days to ferment. This causes biochemical changes in the beans that reduce bitterness and astringency, while developing the pleasing flavours and aromas associated with chocolate. In the new approach, dried, unfermented cocoa nibs are rehydrated in an acidic solution, heated for 72 hours, and then re-dried. The method, which is faster and more easily controlled than fermentation, produces similar aromas in beans as fermentation, with some differences. The new approach produces higher intensities of fruity, flowery, malty and caramel-like aromas. The fermented variety has, in comparison, higher roasty aroma notes, and chocolate made from unfermented beans has a primarily green, raw aroma.