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"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 ,