How chocolate gets its flavour | The Royal Society

The flavour of chocolate depends on a long process of fermentation and drying of the cocoa beans. Scientists are working on giving farmers the scientific tools to produce tastier beans 🍫

#Chocolate #Fermentation #SingleOrigin #GlobalDevelopment

Thanks to the ‘Chocolate from tree to bar’ team at the Royal Society Summer Science Exhibition 2022.

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The Royal Society is a Fellowship of many of the world’s most eminent scientists and is the oldest scientific academy in continuous existence.


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