https://www.asm.org/index.php/general-science-blog/item/6289-chocolate-the-fermentation-and-flavors-of-the-chocomicrobiome
Archived Comments
Posted on: May 15, 2017
This is pretty cool, thanks for sharing
Posted on: May 15, 2017
Interesting! Learn something new every day.
Posted on: May 14, 2017
The chemistry of fermenting cacao is incredibly complex and is not nearly as well known as wine or beer. The next decade is going to be incredibly interesting and exciting as we learn more!