Wissenschaftler behaupten, „geheime Sauce“ freigeschaltet zu haben, die für feine Schokolade benötigt wird
https://www.theguardian.com/science/2025/aug/18/scientists-claim-to-have-unlocked-secret-sauce-needed-for-fine-chocolate-cocoa
Wissenschaftler behaupten, „geheime Sauce“ freigeschaltet zu haben, die für feine Schokolade benötigt wird
https://www.theguardian.com/science/2025/aug/18/scientists-claim-to-have-unlocked-secret-sauce-needed-for-fine-chocolate-cocoa
5 Kommentare
Who is going to tell him that we already have chocolate sauce?
>They claim to have unpicked how and why the bacteria and fungi involved in the fermentation of cocoa beans influence the flavour of chocolate.
>“We understand now what microbes we need and what they’re doing. And I think that opens up the opportunity … to be a lot more directed [about] how we make our chocolate in terms of its flavour,” said Prof David Salt, co-author of the work from the University of Nottingham.
Cool. Since chocolate may become near extinct soon, that’s good to hear.
Original sauce: [https://www.nature.com/articles/s41564-025-02077-6](https://www.nature.com/articles/s41564-025-02077-6)
>> how and why the bacteria and fungi involved in the fermentation of cocoa beans the flavour of chocolate
And I was hoping it was just gonna be „add a pinch of salt.“
Hopefully it doesn’t involve Nestle or slave labor.
Now that they know which microbes are involved, will chocolate products diversify like cheese has?