A New Cocoa Processing Technology Yields Darker Chocolate That Is Fruitier and More ‘Flowery’ – Rights History
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A New Cocoa Processing Technology Yields Darker Chocolate That Is Fruitier and More ‘Flowery’

Researchers have discovered that a different processing phase is known as ‘moist incubation’ produces a fruitier, more flowery-tasting dark chocolate than the traditional fermentation method

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