Research ushers in new era of boutique chocolate
A team of Belgian researchers has shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.
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Research ushers in new era of boutique chocolate
November 20, 2015 · by · in Nutritional News · Tags: belgian, during-chocolate, ferment-cocoa, modify-the-aroma, nutrition / diet, nutritional counseling, resulting, the-resulting, yeasts, yeasts-used
