“Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system.”
Rebecca Wood, “Fermented Foods Strengthen Immune System“
The specialty chocolate market is growing, and research by the University of Copenhagen Department of Food Science found that fermentation conditions affect chocolate flavor. Different fermentation techniques changes the composition and activity of the microorganisms present on the cocoa beans. “Our research confirms this and we have also learned how to fine tune the cocoa by fine tuning the process itself, which means that you can get a higher quality out of your raw materials if you understand these processes,” says Dennis Sandris Nielsen, a professor in the food science departments at the University of Copenhagen. He adds: “…findings show that the treatment the cocoa receives after the harvest is at least as important for the quality and flavour as the genetics of the cocoa. Where the cocoa was grown also has some significance. By varying the conditions during fermentation, we can therefore also reasonably predict the final taste, which provides good opportunities for high-end producers in particular to develop chocolate with different flavours and scents.”
Read more (University of Copenhagen)
Is the future of chocolate in Brazil? Brazil is the 7th largest cocoa producer in the world. A Forbes articles highlights Brazilian chocolatiers that focus on the cacao cultivation process. These “bean to bar” products come from producers practicing sustainable farming methods. There are no preservatives, no dyes and the farm land is “cabruca,” a Brazilian form of agroforestry where much of the farm land is left untouched. The cacao plants are grown in open plantations, adhering to the country’s law that 20% of a farm’s forest floor must be kept intact and undeveloped. Cacao from the Leolinda family farm is fermented twice to improve impurities.
Read more (Forbes)
The notoriously unsustainable chocolate industry is reevaluating business practices, according to a new study. As global demand increases, more companies are looking at sustainable cocoa sources. Jack fruit seeds are one growing alternative – once fermented and roasted, the flavor is similar to chocolate. Many confectionery companies are setting socially responsible policies and pledges, like Mars who is aiming for 100 percent sustainability by 2020.
Read more (Gourmet News)