ISTANBUL (DHA): Researchers at the University of Nottingham in the U.K. have revealed that the most critical factor influencing the flavor of chocolate is the fermentation process. Their study highlights that microbial activity during the fermentation of cocoa beans has a direct impact on the taste and aroma of the final product.
During fermentation, the cocoa beans and their surrounding pulp are processed together after the cocoa fruit is opened. This stage causes a noticeable change in the color of the beans and reduces their bitterness, which is crucial for developing chocolate’s signature flavor.
David Gopaulchan, one of the researchers involved, explained that fermentation practices vary widely from farm to farm and harvest to harvest, resulting in inconsistent chocolate quality. He emphasized that the aroma profiles of fermented beans differ significantly across farms, regions and countries.
To address this variability, the research team collaborated with Colombian farmers to develop a specialized microbial blend consisting of bacteria and fungi, cultivated under laboratory conditions. This innovation aims to create a more controlled and predictable fermentation “recipe.”
Experts believe this new method could provide chocolate producers with a way to achieve more consistent and stable product quality, benefiting both farmers and consumers alike.
