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I have no idea, other than the fact that some people prefer the taste. If there is a health reason, I'd like to know.
Unfermented cacao beans are closest to the natural raw bean from the fruit, and are more psycho-active. and more bitter in taste.
The fermentation (ive read) brings out the chocolate flavor and makes it digestible.
and there might be some variation in nutrional value besides adding to its ability to be digested although thats the base of it all.
Thank you so much Indigo :)
Then I have to get some of the fermented beans.
Looks like it makes them taste better, but also losing some of the antioxidant quality...
http://www.allchocolate.com/understanding/how_chocolate_is_made/tree_to_factory.aspx