Scientists have found how to feel the taste of perfect chocolate: pure but less bitter

One is Chocolate taste And one more is very different from cocoa -granoThe reality field is such that, since the cocoa gathers until the chocolate reaches our hands, a series of processes, through which the aroma and aroma are very different, even in the purest sweets. The most important of these processes is fermentationTherefore, a team of scientists from Nottingham University He decided to carefully analyze it in search of the necessary parameters to be in The perfect chocolate taste.

Worked with Colombian farmers Carefully study the process Obtaining chocolateThis allowed them to make sure that there are factors before collecting cocoa grain, such as weather and weather conditions that can affect the final result, but, first of all, this result depends on what is happening After harvesting.

Usually, when cocoa grains gather, They are stored in boxes that are composed and left in the power of natural bacteria and fungithat a little they are responsible for the fermentation of their sugars. In this process, substances responsible for the final chocolate taste are available.

Then you can add other ingredients, as in the case of milk chocolate, but we will not talk about pure chocolate. The purest chocolate will be almost ready after this fermentation process, but its taste will never be the same, since it depends on PH conditions, ambient temperature and, above all, microbial communities which colonize cocoa -granes in each case. These scientists analyzed all these conditions and found the perfect recipe that can be executed in the laboratory or, directly, at a factory with controlled conditions.

Best chocolate recipe

Firstly, these scientists confirmed that the origin of cocoa cocoa may have a great influence on the taste of final chocolate. For research, they used grains from the regions Santander, dick and Antioch.

To obtain chocolate, cocoa -granes were introduced in boxes that were stacked and covered with banana leaves or jute fabrics. Then different conditions Temperature and pHField microbial communities that began the process of fermentation and their impact on Chemical profile and taste of chocolate.

The less bitter, the better

The goal was to look for chocolate, which, even pure and good quality, was The smallest bitter, as far as possible. In the study, they define this as Great chocolate taste. This can be obtained under certain conditions, but the goal was to always get it. Therefore, having chosen the best conditions, they developed The standardized fermentation process, which can be taken on an industrial scale.

At the moment, they did not do this outside the laboratory. However, they believe that this perfect delicious chocolate can be obtained No need for additionsThe field simply control the conditions under which it is assembled and stored. This is the key that we all expect to enjoy the perfect chocolate.