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.
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
