Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

Producing chocolate, one of the world's most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...

Chocolate is unquestionably one of the world’s most beloved sweet treats. In fact, it may well take the number one spot - it certainly does with this writer. It’s a favourite in drinks, snacks, cakes, ...

Cocoa farmers in the country have been urged to use only approved methods and procedures to ferment and dry harvested cocoa beans, as this would ensure its standard quality on the local and ...

Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the ...

Poor post-harvesting practices is one of the factors limiting quality cocoa production among farmers. How the cocoa beans are handled after they are removed from the pods has the biggest impact on ...

A new study claims to have taken this unpredictability out of the equation, making for consistently fine-flavoured chocolate.The study was carried out by 13 researchers — a majority from the ...

Producing chocolate, one of the world’s most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, ...