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.

Watch more from Summer Science Live 2022:

▶ Summer Science Live (full show) https://youtu.be/bUrPA3E8ggY
▶ Using beer waste to make materials https://youtu.be/vvJCPpOSDlU
▶ Could llamas help cure Covid-19? https://youtu.be/vgElT2JgUHo
▶ The book on fish that nearly sank Isaac Newton https://youtu.be/ILmzte-acsU
▶What would you do with a third thumb? https://youtu.be/uMitg7wyoU8
▶ Is fusion the future of power? https://youtu.be/Ldm5MNqq1gg
▶ Nature has made few proteins. Scientists are making more https://youtu.be/Am45c83iLg4
▶ What is the ‘Darwin Tree of Life’? https://youtu.be/K1RPqVCTU78
▶ Why we aren’t as polarised as we think https://youtu.be/n7t-Xy8Y3oo
▶ How dangerous is ‘space weather’? https://youtu.be/vOFkLD2FC4w
▶ What on Earth is a bacteriophage? https://youtu.be/RmaBalpUyYc
▶ Hunting the Winchcombe meteorite https://youtu.be/y-4-BuYZqa8

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

▶https://royalsociety.org/

🔔Subscribe to our channel for exciting science videos and live events, many hosted by Brian Cox, our Professor for Public Engagement: https://bit.ly/3fQIFXB