Study: Yeast produced while cacao beans age improve chocolate flavor

02/3/2014 | ConfectioneryNews.com (France)

Researchers at Australia's University of New South Wales believe yeasts produced during the fermentation of cacao beans improve the quality of the beans and the flavor of chocolate made from them. Chocolate made from beans that were fermented with a yeast inhibitor was acidic and didn't have its usual flavor, according to the study. The team called for additional research to determine which yeasts deliver the best chocolate flavor.

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