Smoky off-flavors in cocoa aren't caused solely by smoke

Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have found that overfermentation of cocoa beans can cause smoky, leathery, and cheesy off-flavors. Phys.org reports that this means smoky flavors in chocolate aren't necessarily a sign of smoke contamination.

Listen to this story

Hear this and more stories in a personalized audio briefing.

Open The Chonkerton