New cocoa processing method produces fruitier, more ‘flowery’ dark chocolate

Producing chocolate, one of the world’s most beloved sweets, is a multistep process beginning with freshly harvested cocoa beans. People have been experimenting with chocolate-making for millennia, and even today, new methods are still being introduced. Now, researchers have found that an alternative processing step called ‘moist incubation’ results in a fruitier, more flowery-tasting dark chocolate than the conventional fermentation process.