the heap method
The Heap method of fermentation tends to be used on farms or smallholdings in West Africa.
The wet cocoa beans surrounded by the pulp are left for 5–6 days to ferment, whilst the pulp drains away.
The beans are covered and piled on banana or plantain leaves and left at a temperature of 50°C to allow the chocolate flavour to develop as the beans ripen (fermentation).
