New research ferments the perfect recipe for fine chocolate flavor

Scientists finally crack the secret to perfect chocolate flavor

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial communities, they’ve paved the way for more consistent, high-quality chocolate.

Scientists crack the code to making perfect chocolate

The discovery could offer chocolate producers a "powerful tool" to craft consistently high-quality, flavor-rich chocolate.

How cocoa beans' microbiomes are key to the finest chocolate flavours

Nine species of fungi and bacteria have been found in cocoa beans that produce fine chocolate, and this knowledge could help producers develop better flavours

How to make perfect chocolate, according to science

It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. Anyone who has compared garden variety grocery store options to higher-grade varieties understands the difference. But what exactly separates an everyday candy bar from the upper echelons? To find an answer, a research team at the University of Nottingham’s School of Biosciences dove deep into the chemical complexities of one of the world’s most popular treats. The…

New research ferments the perfect recipe for fine chocolate flavor

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft consistently high-quality, flavor-rich chocolate.

Why chocolate tastes so good: microbes that fine-tune its flavour

Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious. Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.