Scientists claim to have unlocked ‘secret sauce’ needed for fine chocolate
by Nicola Davis Science correspondent from Science | The Guardian on (#6ZD1P)
Results of studying cocoa bean fermentation in Colombia could pave way to manipulate flavour, say researchers
Whether you enjoy an aromatic bar with notes of caramel or something less fancy, chocolate can have many tastes. Now researchers say they have shed fresh light on a key ingredient that could open the door to new flavours.
They claim to have unpicked how and why the bacteria and fungi involved in the fermentation of cocoa beans influence the flavour of chocolate.
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