New cocoa processing method produces fruitier, more ‘flowery’ dark chocolate

https://www.acs.org/content/acs/en/pressroom/presspacs/2022/acs-presspac-april-27-2022/new-cocoa-processing-method-produces-fruitier-more-flowery-dark-chocolate.html

by mhb • 4 years ago

46 13 4 years ago

acs.org

ncmncm• 4 years ago

Thank you, but fruitier does not mean better. More buttery, likewise. (I don't buy Valrhona or Sharffen Berger, for reasons.)

I want my chocolate to taste like chocolate. If you think it needs fruit, add fruit bits; I might then avoid that stuff, or seek it out.

BTW, chocolate with dried grapefruit in is too hard to find.

ars2• 4 years ago

I want my chocolate to taste like chocolate.

There is no such thing. Unfermented chocolate tastes "green". What you think of as "chocolate" is from fermentation, of which this is an alternative method.

nly• 4 years ago

Case in point: Brands like Hershey's that use butyric acid in the manufacturing process, which literally taste like vomit to many Europeans.

kadoban2• 4 years ago

What you think of as chocolate taste is already processed. Many people over years already spent a long time figuring out that process, there were many choices to make along the way.

The starting point, the only thing that could be called "like chocolate" doesn't taste anything at all like the chocolate you're thinking of.

SemanticStrengh• 4 years ago

Anyone know other food taste production innovations?

Unrelated to taste I know skq1 double the rate of plants growth hence fixing world hunger.

givemeethekeys3• 4 years ago

If you were a customer and were presented with two chocolates, which one would you pick?

"non-microbial approach called moist incubation, in which dried, unfermented cocoa nibs are rehydrated in an acidic solution, heated for 72 hours and then re-dried"

"traditionally covered in banana leaves and left for a few days to ferment. During this time, microbes in the environment degrade the pulp surrounding the beans, heating and acidifying them"

kadoban2• 4 years ago

Not sure I'd have a strong preference. Were you expecting responses to pick a particular choice?

givemeethekeys3• 4 years ago

I have my preference, but I wasn't sure which way the responses would go.

ars2• 4 years ago

The first one for sure. How is that even a question?

But it might take quite a long time before the supply chain switches over. I wish there was some easy way of telling who has switched over to the new better method.

givemeethekeys3• 4 years ago

Well, it seems that one is "chocolate made naturally how it has always been made" and the other is, "new sterile process for more cheap chocolate that also tastes better". We'll know if it actually does taste better when we get to try it. For now, we're being sold on the process with a promise.

Khelavaster• 4 years ago

Agreed. Dutch-process please!

steinhafen• 4 years ago

A more frutier variety is the ruby chocolate, I really like it, but its a personal taste https://www.viba-shop.de/heilemann/ruby-chocolate/

New cocoa processing method produces fruitier, more ‘flowery’ dark chocolate

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