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How science is making chocolate taste even better

Cocoa beans go through a fermentation process that scientists say can be more precisely controlled. ....

Departamento Del Cauca , United Kingdom , Tony Chocolonely , Carmen Magali Eraso Adarme , Irene Chetschik , Johannes Ansgar Schl , David Goupaulchan , Luisa Vicinanza Bedi , Katherine Latham , Fairtrade International , Royal Society Summer Exhibition , University Of Nottingham , Nottingham University , Vegan Chocolates , Carmen Magali Eraso , Research Group , Food Chemistry , Zurich University , Applied Sciences , Prof Chetschik , Ansgar Schl , Joke Aerts , Switzerland Prof Chetschik ,

Controlling chemistry of chocolate making could speed up process without compromising taste

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.

American University , District Of Columbia , United States , New Hampshire , Dominican Republic , Coted Ivoire , Ivory Coast , Matt Hartings , Richard Tango Lowy , Irene Chetschik , Zurich University Of Applied Sciences , Zurich University , Applied Sciences , Dancing Lion Chocolate ,

"Fruitier" Dark Chocolate Obtained From Moist Fermentation

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. ....

Ansgar Schl , Irene Chetschik , Sensory Properties Of Dark Chocolates , Food Chemistry , Aroma Composition , Sensory Properties , Dark Chocolates Made , Moist Incubated , Fermented Cocoa ,

New bean treatment shown to produce fruitier, flowerier dark chocolate

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. ....

United States , Ansgar Schl , Irene Chetschik , Zurich University Of Applied Sciences , American Chemical Society , Zurich University , Applied Sciences , American Chemical ,

New cocoa processing method produces fruitier, more 'flowery' 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.

Ansgar Schl , Irene Chetschik , Zurich University Of Applied Sciences , Food Chemistry , Zurich University , Applied Sciences ,