Derrière la fermentation, la torréfaction et le broyage qui transforment le cacao en tablettes de chocolat, bonbons et pâtisseries, c’est de la science qui se cache.
- Professor of Food Science and Technology, The Ohio State University
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Contact Sheryl for
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- Location: Columbus, Ohio, U.S.
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