Chocolate can take on many flavors – from fruity and floral to strong and bitter. Now scientists have taken a key step in understanding cocoa bean fermentation. An international team led by Prof. David Salt from the University of Nottingham studied beans from three regions in Colombia and showed how specific microbes during fermentation strongly influence the final taste of chocolate.
Nine microbes identified as the “secret ingredient”
While beans from Santander and Huila developed fruity and floral notes during fermentation, these flavors were absent in beans from Antioquia, where a different group of microbes dominated. Through genetic analysis, the researchers identified nine key microbes that together can create fine flavors of citrus, fruit, and floral notes. In experiments, sterile beans fermented with this microbial community produced a much more refined cocoa flavor, with reduced bitterness and astringency.
According to Salt, the discovery opens new opportunities for chocolate making: farmers could deliberately encourage the right microbes to ensure consistent high-quality cocoa. This could not only lower production costs but also allow the creation of entirely new flavor profiles – a true “secret sauce” for the future of chocolate.
