Belgian researchers working in collaboration with the world's largest chocolate producer, Barry Callebaut, have bred robust yeasts that ferment cocoa to produce bespoke aromas and flavors in the finished chocolate. According to the team, this makes possible a new range of boutique chocolates that can match particular flavors in the same way that craft beer, coffee, tea, and wine can.
.. Continue Reading Belgian scientists use hybrid yeasts to create boutique chocolates
Section: Around The Home
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Chocolate
Yeast
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