The Magic of Chocolate


Once the pods are split open and the cacao beans removed, they are then fermented, dried, and roasted to develop the bean’s flavor. Fermentation activated enzymes that create the beginnings of chocolate as we know it. Fermentation is the process of converting some substances such as foods using micro-organisms.
Why do some foods like chocolate, wine, or cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides improving flavor, some soured and fermented foods such as yogurts, kefir, and sauerkraut also strengthen the immune system.

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