2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Belgian scientists have developed a new technology to give different tones in the taste of chocolate, just like the finest and most exquisite wines.
Fermentation-like technology aims to add variety and change its familiar taste. Different yeasts in the cocoa beans will be used to make a chocolate memorable and unique.
Chocolate manufacturers usually have little control over the taste of chocolate, as cocoa beans ferment shortly after being picked.
However, Belgian scientists from Barry Calbo have developed much stronger hybrid yeast, from which more will be extracted from the aroma and taste of fresh cocoa.
The hybrid is the result of brewer's yeast and microorganisms from the natural environment of cocoa beans, formed during their drying.
This means that for the first time, chocolate manufacturers have a wide choice of different strains of yeast that give different flavors, says Jan Stensels of the University of Leuven.
The development relies on the fact that cocoa beans can ferment in different ways and, accordingly, give different flavors and tastes to chocolate products.
After collection, the cocoa is placed in large plastic boxes or in huge piles. Fermentative pulp is formed around them for several days.
With the use of the new yeast strains created by Belgian scientists, this pulp will not have as strong an impact on the fermentation process, as the specific flavors will come from the hybrid yeast.
In this way, beer and wine are already produced so that the individual varieties and brands can differ from each other in taste.
Once fermentation has become a major process in chocolate production, several series of boutique chocolates are expected on the market.
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