u/-el-roacho

I bought a cacao pod from Lewisham market in London, and thought I'd have a try at making chocolate. This is day 5 of fermentation, (2 days anaerobic and 3 days aerobic)

The beans still smell like a brewery / bread dough.

I want to know if they look okay so far, and also how to tell if the beans are done fermenting.

Any help is much appreciated!