In a study published August 18 in Nature Microbiology, a team of scientists at the University of Nottingham have reported that pH, temperature, and microbial composition, including both bacteria and fungi, in the natural fermentation of cocoa beans all influence key flavor attributes of premium chocolate.
By manipulating these factors, the team was able to replicate the flavor attributes of a high-quality chocolate in laboratory by creating the ideal environment for fermentation.
These findings promise the creation of “exciting new flavors for consumers in the future,” says study co-author David Gopaulchan, a plant geneticist.
There are few things as sensuous and delicious as chocolate. Whether it is a small piece after dinner, or a chocolate dessert bonanza, most human beings like chocolate. But have you ever asked yourself how it came into our lives?
Chocolate has a bittersweet past that everyone should know about. Not only will it make you appreciate this special food, but it will also make you more mindful of where it comes from.
Click through the following gallery to jump into the world of chocolate.