I don't think so, although if you live in a very warm climate it may work, but will take a long time. At this point in time, the acetic acid is in crystal form and thoroughly embedded in the shell and the bean. Heat from roasting is the best bet, and then a long conche.
My porcelana is VERY acidic and I have found that I have to roast those beans at a low temperature for almost 3 times longer than any other bean I have. It seems to work very well, but even then I still have to conche for several days. The end result however is an amazing, fruity, smooth chocolate.