As with coffee, nuts darken during roasting due to what is called the Maillard reaction--a chemical reaction between an amino acid and a reducing sugar set off by high temperatures.

Nuts should not be roasted above 170 degrees F, as they will not only lose some nutritional value but can form potentially hazardous compounds. Fluid-bed roasting allows for more precise temperature control to avoid these issues and even increase the level of antioxidants in nuts.

Due to the high oil content of nuts, they continue to cook well after the roasting period is complete. Because our cooling systems start to cool the contents immediately, nuts are ideally roasted in the fluid-bed style.

Life coffee, cocoa beans should be roasted between roughly 250 and 350 degrees F. The initial high heat lets the beans gain thermal momentum for a good separation of the husk and nibs as the beans expand.

By lowering the ambient temperature after the initial roasting stage, the outside of the cocoa will not burn while the interior continues to roast. When the temperature is around 300 degrees F, water vapor is released and you will hear the telltale sounds of popping and cracking.

Experience and smell are the ultimate indicators of when the beans are ready. After cooling the cocoa, try pulling the husk from a bean. If it slides off easily, bravo! The beans are fully roasted. Now taste and enjoy.