Controlling chemistry of chocolate making could speed up process without compromising taste chemistryworld.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from chemistryworld.com Daily Mail and Mail on Sunday newspapers.
Researchers have found that an alternative processing step called “moist incubation” results in a fruitier, more flowery-tasting dark chocolate than the conventional fermentation process.
While many people might say that chocolate couldn't possibly be improved, such may not be the case. According to a recent study, a new cocoa bean treatment results in "fruitier, more flowery-tasting" dark chocolate.
New cocoa processing method produces fruitier, more flowery dark chocolate acs.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from acs.org Daily Mail and Mail on Sunday newspapers.