Fine-tuning cocoa bean processing can produce different chocolate flavors and scents: Study

(Natural News) A study published in the journal International Journal of Food Microbiology found that tweaking certain conditions during fermentation could affect the composition and activity of the microorganisms naturally present in cocoa beans. This can produce different chocolate flavors and scents, said researchers from Denmark, Belgium and Nicaragua. Manufacturers know that the processing of cocoa beans plays an important role in...