How chocolate gets its flavour | The Royal Society
Channel: The Royal Society
Date: 25/07/2022

The flavour of chocolate depends on a long process of fermentation and drying of the cocoa beans. Scientists are working on giving farmers the scientific tools to produce tastier beans 🍫

#Chocolate #Fermentation #SingleOrigin #GlobalDevelopment 

Thanks to the 'Chocolate from tree to bar' team at the Royal Society Summer Science Exhibition 2022.

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