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.Ordinarily, once cocoa beans have been harvested for use in chocolate, they're covered in banana leaves and then left to ferment for several days.As they ferment, naturally occurring microbes break down the pulp surrounding the beans, heating and acidifying them in the process. This triggers biochemical changes…