Researchers at the University of Nottingham found that controlling cocoa fermentation with bacteria and fungi can guarantee superior quality chocolates.
The bacteria could be the secret behind the best chocolate in the worldaccording to a recent study of the University of Nottingham from the United Kingdom, published in the prestigious magazine Nature Microbiology.
The finding reveals that the control of the fermentation of cocoa grains through microorganisms would allow to obtain constant quality chocolates, with more refined aromas and flavors, reducing the variations that affect the final product.
The role of fermentation in the taste of chocolate
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The taste of chocolate has its origin in the cocoa grain, but its quality depends largely on the processes that occur immediately after the harvest. The most critical step is the fermentationa natural and indispensable procedure for the development of the aroma, the complexity of the flavor and the decrease in characteristic bitterness.
David Gopaulchan, The main work researcher, explained that “fermentation is a natural microbes -induced process, which usually occurs directly in cocoa plantations.”
In that sense, he added that “the bacteria and fungi present naturally in the environment decompose the grains, producing key chemical compounds that determine the final flavor and aroma of chocolate.”
However, he also warned that this spontaneous fermentation “It is largely uncontrollable, so the taste and quality of the grains can vary significantly.”
To overcome that difficulty, the University of Nottingham worked together with Colombian farmers and developed one Specific mixture of bacteria and fungi which allows to guide and control the fermentation process towards a desired result. In this way, it seeks to reproduce a system similar to that of the beer or cheese productionwhere the use of selected microbial crops ensures consistency and excellence in flavor.
This advance not only represents a scientific leap, but also offers the chocolate industry a valuable tool to guarantee premium chocolates with uniform quality standards. Gopaulchan himself said that this discovery “feels the foundations for a new era in chocolate production.”
With this investigation, experts expect chocolateros around the world to apply the method to obtain products with a more controlled and attractive taste for the consumer, thus promoting The competitiveness of a global market that grows year after year.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
