Beans contaminated by smoke have a most objectionable flavor, which is virtually impossible to remove from chocolate.
It has been identified that methyl-phenols, dimethyl-phenols, 1,2-dihydroxy-benzene, dimethoxy-phenols and 3-methyl-gujacol is in the smoky cocoa beans. The good quality cocoas are mostly free of them.
The contamination can arise from the use of crude methods of drying or from defect in dryers that allow smoke to reach the beans.
Smokiness is described as the most important defect in cocoa beans because it can actually taint non-smoky cocoa when mixed together.
The slightest smell, caused by one or two beans amongst many hundred is enough to ruin a batch of processing. Methods of artificial drying and proper maintenance is required to prevent smoke damage.
Smoky cocoa beans
