Who knew that chocolate is produced by fermentation? And that microbes play a key role! An exhibition at London's Royal Society shows the process behind making chocolate and what leads to different flavours. Beyond the sweet milk chocolate that is mass produced and found everywhere, chocolate can have a wide range of flavours determined by the mix of microbes present at fermentation.  Sina Fischer is studying the process and identifying the key microbes. She hopes to help farmers apply the right temperature and conditions to allow microbes to produce the best flavour, leading to maximum returns for farmers.

https://www.abc.net.au/radionational/programs/scienceshow/exhibition-shows-the-role-of-microbes-in-chocolate-production/13995050

#abc