How starter yeasts impact fermentation, and their impact on flavour precursors such as reducing sugars and free amino acids.
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The myth that soil and climate impact the flavour of cacao not only has no research to back it up, but distracts us from more important aspects such as genetics and processing methods like refining.
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What is dutched cocoa powder? Is it the best kind of cocoa powder?
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Truffles? Bonbons? What’s the difference? Hint: It’s not what’s inside.
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Is white chocolate made from the same cacao that we use to make dark chocolate?
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Can you make chocolate without cocoa beans? No. And here is why.
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What is vegan or plant-based chocolate? How do I know if it’s vegan?
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A detailed look into what impacts the flavour of cacao and chocolate from genetics, to processing, to ingredients. It will also look into ways the flavour of chocolate can be analyzed.
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An overview of the flow (rheology) and textural qualities of chocolate, as well as the impact various processes have on chocolate texture properties. Written by Afoakwa, Paterson, and Fowler.
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Fermentation-like incubation of cocoa seeds without the use of microorganisms, but instead their metabolites to induce the same breakdown within the cococa seed as with natural fermentation.
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The impact of both pod storage time and roasting time on the browning index and colour of fermented cacao beans.
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Wonderful information on the relationship between cocoa, chocolate, and bone health in humans. As well, great information on the various nutrients within cocoa and chocolate.
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A look into how certain fermentation parameters decrease the levels of cadmium in the cacao nib.
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A unique look into the origins of genetic strains of the S. cerevisiae yeast associated with cacao fermentation.
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An excellent summary of potential hazards carried by the main artificial food colourings used today, with a great list of references to follow up with.
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A close look at Chuncho cacao, and using the aroma and flavour of cacao fruit pulp as a technique to identify and conserve fine flavoured cacao worldwide.
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An analysis of various dark chocolates made with the same cacao, but with various treatments applied during the process. The aroma profile of these chocolates were altered according to how long the pods were stored before fermentation, and the temperature at which the cacao was roasted.
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A study contrasting the CocoaTown melanger and Stephan mixer as an alternative to the 3-roll refiner and ELK’olino conche for small scale bean to bar chocolate makers.
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A scientific explanation for what a chocolate ganache is composed of, what defines it, and the difference between a emulsified and split ganache.
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Some assume that purchasing chocolate made with fine cacao is directly helping those who grow this expensive cacao. This isn’t necessarily the case in Ecuador, where the most fine cacao in the world is grown. This research looks into the livelihoods of the growers in Ecuador, and the trade-offs of growing bulk versus fine cacao.
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