Why chocolate tastes so good: microbes that fine-tune its flavour Manipulating the microbial communities involved in cocoa-bean fermentation could make chocolate even more delicious.

🍫 We all knew we loved chocolate, now science explains why!
Microbes in cocoa fermentation shape its nutty, fruity & earthy flavors. Researchers even made designer chocolates in the lab by controlling microbial communities.
🔗 Read the full article: doi.org/10.1038/d415...
#ChocolateScience

Microbe Recipe Could Be The Secret to Perfect Chocolate Leveling up chocolate taste.

Microbe Recipe Could Be The Secret to Perfect Chocolate #Science #Biology #Microbiology #ChocolateScience #Microbes #FoodTechnology

A defined microbial community reproduces attributes of fine flavour chocolate fermentation Study identifies specific microbial communities crucial for fine flavor chocolate fermentation in Co...

Study identifies specific microbial communities crucial for fine flavor chocolate fermentation in Colombia's Santander, Huila, & Antioquia regions. Traditional farming practices were key to reproducible results. #ChocolateScience #News

Scientists claim to have unlocked ‘secret sauce’ needed for fine chocolate Scientists discover key microbes driving fine chocolate flavor. Research in Colombia identified 9 m...

Scientists discover key microbes driving fine chocolate flavor. Research in Colombia identified 9 microbes creating fruity, floral notes. This "secret sauce" could improve cocoa quality & reduce chocolate costs. #ChocolateScience #News

Enjoy the beauty of chocolate crystals art at: "Circle Foundation of the Arts - Spotlight magazine issue 41"

www.gerhardpetzl.com/press?lightb...

#chocolatebloom #chocolateart #gerhardpetzl #schokoladenkunst #schokoladenkristalle #chocolatescience #chocolatecrystals #gerhardpetzlgallery

🍫✨ Did you know? Cacao butter has a melting point slightly below the one of the human body and the crystal formation of tempered cacao butter breaks down very quickly. That almost instant change in texture is what gives chocolate its irresistibly smooth feel.

#ChocolateScience #cocoasupply

Food Scientists Have Made Chocolate Healthier – Without Sacrificing Taste! Probiotic-enhanced chocolate with prebiotics like corn and honey showed higher antioxidants and maintained probiotics for over 125 days, with orange flavoring being the most enjoyed. As Easter approaches,...

Food Scientists Have Made Chocolate Healthier – Without Sacrificing Taste! #Science #Chemistry #FoodChemistry #ChocolateScience #HealthyEating #FoodInnovation

Planet 3 | Gallery art Chocolate crystals gallery art by artist Gerhard Petzl. Schokoladen-Kristalle Galeriekunst von Künstler Gerhard Petzl.

"Planet 3" - Chocolate crystals art by Austrian Master Chocolatier and artist Gerhard Petzl

www.gerhardpetzl.com/gallery-art?...

#chocolate #chocolateart #chocolatecrystals #gerhardpetzl #chocolatescience #contemporaryart #planet #foodart #gerhardpetzlcom #gerhardpetzlgallery

Picture of the Theobroma cacao plant growing in a greenhouse in the Botanical Garden at TU Braunschweig. Figure source: https://doi.org/10.1101/2024.11.23.624982

Sweet news this winter! 🍫❄️ We have sequenced a cacao genome - just in time for the cozy season:

doi.org/10.1101/2024...

#ChocolateScience #WinterWonders #Genomics
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