New research shows that the way cocoa beans are fermented has a major impact on chocolate flavour. Scientists found that factors such as acidity, temperature, and the specific mix of microbes present during fermentation influence the development of fruity, nutty, and earthy notes. In controlled experiments, researchers were able to replicate the flavour profile of high-quality chocolate by optimising fermentation conditions. These findings reveal how microbial activity and chemical environment interact to determine the sensory characteristics of chocolate, offering new opportunities for designing premium flavours in the future.
