Chocolate is more than tasty and has been a very popular type of dessert for a long, long time, but people forget that not every type of it is the same.
A chocolate that has dull and bitter sensations is not the same as a silky and thick one. The difference is determined by how is processed, particularly the fermentation. The aromas and flavors of chocolate fermentation have been researched by The University of Nottingham and this has been published in Nature Microbiology.
More than cheese and wine, chocolate bacterium and fungi containing microbiota correlating with cocoa beans from Colombia, pH, and temperature influences the chocolate even more. Dr. David Gopaulchan and his team proved that fermentation is a step that is a must, but they also came up with methods that aide chocolate makers with the concern of maintaining the quality of their product.
The research team, examined Colombian cocoa beans, and discovered the correlation between the right balance of microbes, pH levels, and temperature, and the result of the final cocoa product. Just like in the wine and cheese industries, chocolate, too, has a microbiota—the community of bacteria and fungi that transforms raw ingredients into something extraordinary. Guided by Dr. David Gopaulchan, the researchers didn’t just prove the importance of fermentation, but also devised methods to assist chocolatiers in achieving uniform, top-tier output.
Why is fermentation so important for chocolate?
Fermentation forms the very core of the entire making process. Once cocoa beans are harvested, they are left in boxes or piles for several days. Surrounded by microbes, the beans undergo chemical changes within that period.
As per researchers, “unfermented cocoa beans develop little flavor potential when roasted and tend to be bitter and astringent.” But when beans are given equal care and attention, develop rich, smooth flavors that are complex and less bitter, and that transform the chocolate into a better texture and taste.
Controlling factors like pH and temperature can allow producers to lead fermentation and achieve consistent outcomes. It’s not just in connection to flavor, the correct microbial combination helps in the complete use of cacao, allowing every batch to have the same delectable quality.
Lessons from wine and cheese
Curiously, the researchers compare chocolate to other cherished fermented delicacies like wine and cheese. In those fields, the microbes are meticulously selected and added to sculpt the final flavor. For example, some species of yeasts and bacteria are infused into the wine musts or cheese curds to control the wine’s or cheese’s charm and flavor.
Cocoa is traditionally fermented on farms using whatever microbes naturally exist in the environment. This In turn explains why the beans from highly diverse regions like Colombia and Ghana always tend to taste very different.
The University of Nottingham team saw and opportunity here: This natural process exercised within an industry setting. They believe that identifying core microbes, strains could be added to create the delicate taste of fine chocolate, rather than leave it to chance.
The future of chocolate-making
Dr. David Gopaulchan said, “The discoveries we have made are really important for helping chocolate producers to be able to consistently maximise their cocoa crops,” Gopaulchan emphasizes that there are certain quantifiable parameters, that are likely to be dependable predictors of their quality, such as, pH, temperature, and a few of the various dynamics of microbes.
This could be excited for either small-scale farmers and large manufacturers. Farmers will have high-value crops and will have less wasted product, while large chocolate manufacturers will standardize flavors so that every bar has the same taste.
What about the consumers? We get the best part: the benefit of a satisfying chocolate taste, be it the dark, ruby or sweetened milk.