Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
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Cocoa may not be the panacea it was once believed to be, but it’s more than just a guilty pleasure.
The chocolate industry is undergoing significant change at the moment, both for better and worse. Here are three trends on the positive side of things.
