Day 137 of 365
May 17
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Food Science The Fermentation of Chocolate
Chocolate flavor develops through a complex fermentation process. Fresh cacao beans taste nothing like chocolate - they must ferment for 5-7 days as microbes transform the beans chemically. Without fermentation, chocolate would be bitter and flavorless, lacking its characteristic aroma.
💡 Did you know?
The fermentation process requires over 400 chemical reactions to create chocolate's 600+ flavor compounds!
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