> ## Content Index > Fetch the complete content index at: https://thechocolatelife.com/llms.txt > Use this file to discover other available public pages before exploring further. # Making the Perfect Chocolate? | #PodSaveChocolate Ep 144 - URL: https://thechocolatelife.com/making-the-perfect-chocolate-podsavechocolate-ep-144/ - Published: 2025-08-21T16:26:57.000Z - Updated: 2025-08-21T16:26:57.000Z - Description: Episode 144 of #PodSaveChocolate responds to a clickbait article published in Popular Science. [Spoiler Alert: they don’t reveal the secret to making perfect chocolate but they do refer to a very interesting article on fermentation published in Nature Microbiology.] - Author: Clay Gordon - Tags: PodSaveChocolate, Live Stream, #Footnote **When and Where to Watch** 🗓️ The stream airs LIVE at 11:00 ****PDT/MST** (12:00 MDT, 1:00 CDT, 2:00 EDT), on Friday, August 22nd, 2025. Links below to watch LIVE and to view the archived episode. Click on this (shareable) link to watch on YouTube. Please subscribe (free!) to the [@PodSaveChocolate YouTube channel](https://www.youtube.com/@podsavechocolate/featured?ref=thechocolatelife.com), like this video, comment, and ****share** this episode to help grow the #PSC community. This ****LINKEDIN** link is shareable. [![CTA Image](https://thechocolatelife.com/content/images/2025/05/LinkedInLogo.png)](https://www.linkedin.com/posts/claygordon%5Fpodsavechocolate-lavidacocoa-thechocolatelife-activity-7364330378305687556-XgdV?utm%5Fsource=share&utm%5Fmedium=member%5Fdesktop&rcm=ACoAAAABaLUB44l0lzyoZ9nf9Lg8nfstgzLqxbg) Watch and comment LIVE or view the archived episode on LinkedIn. Join my network on LinkedIn to receive notifications and to refer business to each other. [Watch this episode on LinkedIn ](https://www.linkedin.com/posts/claygordon%5Fpodsavechocolate-lavidacocoa-thechocolatelife-activity-7364330378305687556-XgdV?utm%5Fsource=share&utm%5Fmedium=member%5Fdesktop&rcm=ACoAAAABaLUB44l0lzyoZ9nf9Lg8nfstgzLqxbg) This ****FACEBOOK** link is shareable[https://youtube.com/live/kG5x2SIVWJs](https://youtube.com/live/kG5x2SIVWJs?ref=thechocolatelife.com) [![CTA Image](https://thechocolatelife.com/content/images/2025/05/FacebookLogo.png)](https://www.facebook.com/events/24554587030828743/) Watch and comment LIVE or view the archived episode on ****TheChocolateLife page** on Facebook (for 30 days, then watch the archive on YouTube). Follow [TheChocolateLife on Facebook ](https://fb.me/thechocolatelife?ref=thechocolatelife.com)to receive notifications and catch up on other content. [Watch this episode on Facebook ](https://www.facebook.com/events/24554587030828743/) --- ## **Episode 144 Overview** The headline reads: ![](https://thechocolatelife.com/content/images/2025/08/PopSciTop1280x569.jpg) But does [the article](https://www.popsci.com/science/perfect-chocolate-science/?ref=thechocolatelife.com) answer the question posed in the headline. > **Spoiler Alert:** No. No it does not. The article implies that making perfect chocolate (according to science) mostly comes down to Because. Chocolate Fermentation. At about 700 words, there’s not a whole lot of room for nuanced presentation of the topic, which involves genetics, botany, agriculture, biochemistry, physics, mechanical engineering, and more areas of science. --- **So, if the article does not reveal how to make perfect chocolate** (according to science) what *does* the article report? - Natural fermentation is unpredictable. - Controlled fermentations are controllable. - The more we know about the variables involved the more control can be exerted over the final result. - Ultimate control includes a tailored (not occurring naturally) mix of yeasts and bacteria. --- ### **The Research** The PopSci article links to a research paper published in **Nature Microbiology** titled, *A defined microbial community reproduces attributes of fine flavour chocolate fermentation*. Eureka! [A defined microbial community reproduces attributes of fine flavour chocolate fermentation - Nature MicrobiologyAn in-depth microbiological and metagenomic analysis of Colombian farm and fermentation facilities resulted in the design of a defined microbial community that can reproduce the flavour of fine chocolate.![](https://thechocolatelife.com/content/images/icon/apple-touch-icon-f39cb19454.png)NatureDavid Gopaulchan![](https://thechocolatelife.com/content/images/thumbnail/41564_2025_2077_Fig1_HTML.png)](https://www.nature.com/articles/s41564-025-02077-6?ref=thechocolatelife.com#code-availability) Click to read. Open Access, so it can be downloaded. The lead author, David Gopaulchan works at the University of Nottingham. Other authors cited in the paper are Darin Sukha and Pathmanathan Umaharan (both at the University of the West Indies in Trinidad), whom I have both met. Authors on other research cited in the paper include Zoi Papalexandratou, with whom I have worked on projects in Nicaragua and Mexico and Juan Carlos Motamayor, lead author on a 2008 research paper on cacao genetics that expanded the language of cocoa variety beyond the classic Trinitarian view. > The rest of this episode of PodSaveChocolate is going to be a look at what can be learned from this paper. **How to read a research paper** - Abstract - Main - Results - Discussion - Methods - References - Code availability **Key points in the Results section** - Changes in temperature and pH inform fermentation progress - Changes in microbiota composition drive bean fermentation - Fermentation characteristics shape chocolate flavour profile - Flavour is linked to fermentation abiotic\[\[1\]\] and biotic signatures - Defined microbes reproduce fermentation metabolic profiles \[\[1\]\]: **A**biotic components are the parts of an ecosystem that are not alive, but play a crucial role in shaping the environment and influencing living organisms. These include things like sunlight, temperature, water, soil, etc. **What is new in this research?** Some of the references cites are twenty years old, with articles about using starter cultures in cocoa fermentation going back as far as 2010. --- ### **What *doesn’t* the article talk about?** - There is no discussion about how chocolate-making processes (and the scientific understanding of them) play a role. - Who is going to pay for the recommended starter cultures and training? - Who benefits from industrial-scale consistency? --- ### **Questions?** If you have questions or want to comment, you can do so during the episode or, if you are a ChocolateLife member, you can add them in the Comments below at ***any*** time. --- ### **Episode Hashtags and Socials** #Ferment #Fermented #Fermentation #chocolate #chocolat #specialtychocolate #craftchocolate #beantobarchocolate #cocoa #cacao #cacau #PodSaveChoc #PSC #LaVidaCocoa #TheChocolateLife --- ### **Future Episodes** 🗓️ None scheduled at the time this was published. --- ### **#PodSaveChocolate and #TheChocolateLifeLIVE Archives** **To read an archived post** and find the links to watch archived episodes, click on one of the bookmark cards, below. [Pod Save Chocolate Calendar and ArchiveNews, views, and conversations on topics in cocoa and chocolate streamed live to YouTube, LinkedIn, and Facebook. #PodSaveChocolate!![](https://thechocolatelife.com/content/images/size/w256h256/2020/12/JR_Pods60x60FavIconCutoutButtons.png)The Chocolate LifeClay Gordon![](https://thechocolatelife.com/content/images/2023/11/TagImageBanner-PodSaveChocTagFinal_1920x1080-5.jpg)](https://thechocolatelife.com/pod-save-chocolate-calendar-and-archive/) [#TheChocolateLifeLIVE ArchiveNews, views, and conversations on topics in cocoa and chocolate streamed live to YouTube, LinkedIn, and Facebook.![](https://thechocolatelife.com/content/images/size/w256h256/2020/12/JR_Pods60x60FavIconCutoutButtons.png)The Chocolate LifeClay Gordon![](https://thechocolatelife.com/content/images/2023/03/solen-feyissa-WG7v_wYZW4Q-unsplash-CalendarFeatured1920x1080.jpg)](https://thechocolatelife.com/thechocolatelife-live-calendar/) [PodSaveChocolateHosted by Clay Gordon, the creator and moderator of TheChocolateLife.com, #PodSaveChocolate covers a wide variety of topics in the worlds of cocoa and chocolate. The video versions of this podcast are hosted and archived on YouTube, LinkedIn, and Facebook. Click on the PodSaveChocolate link in the top nav on TheChocolateLife for the links to the post accompanying each episode.![](https://pnc.st/static/img/256x256.png)Pinecast![](https://social.pinecast.net/preview_card/podcasts/covers/d3730dca-0711-4720-9ef3-3b18918c1f0d/TagImageBanner-PodSaveChocTagFinal_1920x1080.jpg?title=PodSaveChocolate)](https://pnc.st/s/podsavechocolate?ref=thechocolatelife.com) Audio-only podcasts --- ## Not a Member? Live The Chocolate Life – Live La Vida Cocoa! Sign up for Free to comment and receive members-only content. Subscribe Email sent! Check your inbox to complete your signup. No spam. Unsubscribe anytime. Premium subscriptions available. ### **Become a Premium ChocolateLife Member!** | These offers are available to free members, so subscribe above then click one of the following links. | | | ----------------------------------------------------------------------------------------------------- | ------------------------------------------------------------------------------------------------------- | | **Team TCL Member** Monthly membership | [First 2 months FREE](https://thechocolatelife.com/first-two-months-free-team-tcl-member) (save $10/yr) | | **Team TCL Leader** Monthly membership | [First 2 months FREE](https://thechocolatelife.com/two-free-months-team-tcl-leader) (save $30/yr) | ---