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New cocoa processing method produces fruitier, more ‘flowery’ dark chocolate
- steinhafen 5y agoA more frutier variety is the ruby chocolate, I really like it, but its a personal taste https://www.viba-shop.de/heilemann/ruby-chocolate/ https://www.viba-shop.de/heilemann/ruby-chocolate/
- ncmncm 5y agoThank 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.
- ars 5y 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 5y agoCase in point: Brands like Hershey's that use butyric acid in the manufacturing process, which literally taste like vomit to many Europeans.
- jfengel 5y agoButyric acid does smell like vomit, to everybody, not just Europeans. It also smells like butter, which is where the name comes from. Concentration makes a huge difference in smells. Vomit has a higher concentration of butyric acid than butter does. Hershey has a very different flavor profile than most European chocolates, but the butyric acid isn't the issue. It's the whole concoction, a complicated set of processing, flavor chemicals, milk solids, and other things.
- kadoban 5y agoWhat 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 5y agoAnyone know other food taste production innovations? Unrelated to taste I know skq1 double the rate of plants growth hence fixing world hunger.
- givemeethekeys 5y agoIf 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" OR "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" ?
- kadoban 5y agoNot sure I'd have a strong preference. Were you expecting responses to pick a particular choice?
- givemeethekeys 5y agoI have my preference, but I wasn't sure which way the responses would go.
- ars 5y agoThe 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.
- givemeethekeys 5y agoWell, 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 5y agoAgreed. Dutch-process please!