Be it baked, melted and made into a delicious beverage, chocolate is still one of the most popular in the world.
Even the greatest lovers of chocolate may be unaware of the ingredients used, its taste is due to its manufacture which is fermentation.
Its delicious flavor is due to the microbes that help transform raw chocolate into what it is.
Sometimes they do artificial insemination in a laboratory. They take cocoa which is like a bean from those who actually fermented it.
They do their experiments and want people to taste its flavor.
After decades of experimentation, researchers have come to the conclusion that many microbes are involved in the extraction of chocolate, its flavor, and its value.
A plantation owner in Ivory Coast checks the pods on one of his cacao trees. Issouf Sanogo / AFP via Getty Images
From seeds to chocolate
What you know about chocolate starts as a seed from a cocoa plantation. But it is a long process to turn it into chocolate
First, workers produce the bean seed, which is dried for 3 to 10 days before being exposed to the sun. The seeds are then baked, mixed with sugar and sometimes powdered milk until the mixture is completely smooth.
The drying period is the natural process of fermentation. The chocolate flavor includes a lot at the time. Fermentation is the period during which its value is enhanced through microorganisms, and this is where cocoa that is bitter usually changes and becomes delicious.
Work performed by germs
Cocoa fermentation is a long process. Insects are the ones that develop that change the taste of the seed and make it delicious.
The first step may be popular with home brewers because it includes yeast - some of the yeast if the same is used to make beer and wine. And as with popular beers, some yeast in fermented cocoa makes alcohol by adding sugar to beans.
The process produces delicious molecules. And they germinate in the seeds and later make themselves into chocolate.
As the process progresses, oxygen enters the fermentation process and the number of yeast continues to decrease as bacteria take over the reins.
And finally, the artificial acid begins to evaporate slowly.
Cocoa is an unusual form of fermentation - in which farmers rely on seals for their sweet taste.
And that process of fermentation: it is the natural cocoa that changes, is made into something ordinary, into the supernatural where the miracles of germs are relied upon.
Content created and supplied by: Jraww (via Opera News )
Opera News is a free to use platform and the views and opinions expressed herein are solely those of the author and do not represent, reflect or express the views of Opera News. Any/all written content and images displayed are provided by the blogger/author, appear herein as submitted by the blogger/author and are unedited by Opera News. Opera News does not consent to nor does it condone the posting of any content that violates the rights (including the copyrights) of any third party, nor content that may malign, inter alia, any religion, ethnic group, organization, gender, company, or individual. Opera News furthermore does not condone the use of our platform for the purposes encouraging/endorsing hate speech, violation of human rights and/or utterances of a defamatory nature. If the content contained herein violates any of your rights, including those of copyright, and/or violates any the above mentioned factors, you are requested to immediately notify us using via the following email address operanews-external(at)opera.com and/or report the article using the available reporting functionality built into our Platform See More