27 Aug 2019 --- Researchers and cocoa professionals have been asking if it is possible to manipulate the taste of so-called “noble cocoas” (the varieties Criollo and Trinitario) in different directions to create exciting new flavors. Just as the specialty beers sector has seen a spike in microbreweries, the market for chocolate has also developed with more high-end chocolate manufacturers trying to stand out by fine-tuning the taste and making several different varietals. Therefore, the need to know how to address this during the processing of the noble cocoa is apparent, according to researchers from the Department of Food Science at the University of Copenhagen who conducted this latest study.
