Chocolate, the back story.
Posted: Mon Apr 05, 2021 8:09 am
https://www.realclearscience.com/articl ... 71270.html
Article on how the flavor of chocolate, from the activity of various micro organisms, comes to be. Terroir, like in wine, is definitely a thing in chocolate. Maybe this belongs better in fermented foods. Interesting how many foods we enjoy are the product of one or more fermentations. Somehow, fermentation sounds better than saying bacteria and fungi fed on the food before you did, but where would we be without these beneficial organisms?
Article on how the flavor of chocolate, from the activity of various micro organisms, comes to be. Terroir, like in wine, is definitely a thing in chocolate. Maybe this belongs better in fermented foods. Interesting how many foods we enjoy are the product of one or more fermentations. Somehow, fermentation sounds better than saying bacteria and fungi fed on the food before you did, but where would we be without these beneficial organisms?