Chocolate lovers, here’s how to achieve the perfect flavor, according to science

Chocolate is one of the most beloved treats on the planet. Whether you’re a fan of dark, milk, white—or all of the above—we all know that quality can vary widely. Researchers at the University of Nottingham recently published a study in Nature Microbiology exploring the conditions that lead to the best quality chocolate.

“Using bean fermentation samples from Colombian farms,” the authors explain, they identified how “pH, temperature and microbiota composition, including both bacteria and fungi, influence key flavour attributes of premium chocolate.”

The importance of fermentation in creating a superb chocolate flavor

The researchers suggest that the fermentation starter they designed could help producers consistently create high-quality chocolate. For those unfamiliar with the chocolate-making process, fermentation is a critical step that takes place after cocoa beans are harvested and laid out to ferment, helping to develop the flavor profile of the final product. “Unfermented cocoa beans develop little flavour potential when roasted and tend to be bitter and astringent,” say the authors, adding that when fermentation is done well, “beans can exhibit complex flavour notes with reduced bitterness and astringency.” The research team concludes: “Consequently, the fermentation process is crucial for enhancing the aroma and flavour of the chocolate.”

Adapting fermentation to an industrial environment

The scientists compared chocolate to other fermented foods like wine and cheese. In those cases, “microbes are often intentionally introduced or controlled,” whereas cocoa beans ferment in the same location where they’re harvested. This leads to unique flavor profiles depending on the region. The researchers were interested in how this natural process could be adapted for industrial production, where the identified microbes could be introduced to create an ideal environment for fermentation—ultimately resulting in delicious chocolate.

“The discoveries we have made are really important for helping chocolate producers to be able to consistently maximise their cocoa crops as we have shown they can rely on measurable markers such as specific pH, temperature, and microbial dynamics, to reliably predict and achieve consistent flavour outcomes,” said Dr. David Gopaulchan in an interview with the university after the study was published.

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