01 July The Science Behind Chocolate By Abbey Thiel It’s no secret that chocolate is one of the most delectable foods in the world. What most of us don’t know, is that this sweet treat starts out as a bean so bitter it is... Read More bacteria, cacao, cacao beans, chocolate, chocolate processing, chocolate science, cocoa, fermentation, flavor profile, midges, pods, pollination, theobroma cacao, yeast Fermentation, Food Microbiology, Food Technology, Product Development Leave a Comment