Cacao Nutrition Information
The cacao beans are cooked between 120°C to 150°C (248°F to 302°F) during the caramelization process. The temperature at which cacao is no longer considered raw cacao is when it exceeds 48°C.
Concerning mold and fungi, there is a fungi/mold control process: The cacao is dried in the sun for 4 and 6 days and the moisture level of the cacao is reduced to less than 7%. The cacao is then roasted at 120 C (248 F) which guarantees no mold growth.