07.13.2021 - By Alex Dorr
Love chocolate? You have fungi to thank for that! On today's show we are walking you through the complex journey between the cocoa bean and a chocolate bar. The unmatchable decadence is achieved by unique fermentation methods and microbes. Yeast, filamentous fungi, and bacteria are all at play and today we have a chocolate scientist and PhD candidate, Caitlin Clark, who has dedicated her research to chocolate fermentation.Topics CoveredLactic acid fermentation versus chocolates specialt...