Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the first time homed in on the specific combination of temperature, acidity, and microbes involved in the optimal fermentation process for cocoa beans. They then proposed an ideal microbial formulation for developing the flavors of fine chocolate. Continue Reading **Category:** Science **Tags:** Bacteria, Food, Chocolate, Fermentation, Food technology

Ancient Rome never had an industrial revolution. Granted, certain historians have objected now and again to that once-settled claim, gesturing toward large heaps of pottery discovered in garbage dumps...