Barry Callebaut
Scientists Have Figured Out How to Make Chocolate Taste as Complex as Wine
Scientists at Belgium’s University of Leuven have developed a new hybrid yeast strain that can be used to ferment cocoa beans, giving them as varied a flavour profile as that of wine or coffee.
Chocolate Scientists Used Super Yeast to Change the Taste of Cocoa Beans
It's possible to create a whole range of boutique chocolates.
Chocolate Futurologists Say That Cacao May Soon Cost as Much as Gold
In the face of global water shortages and rising cocoa bean prices, two trend forecasters have predicted how we’ll be getting our future chocolate fix. Clue: it involves 3D printers and edible soft furnishings.
We're Calling Bullshit on the Looming Chocolate Doomsday
Over the past few weeks, the internet has proliferated with stories announcing the end of chocolate as we know it. Don't believe the hype.
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