
The slice of land that may be key to Russia/Ukraine talks
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Flavor Fusion: Chocolate Science Unwrapped
This chapter explores the unique flavor profiles of chocolate that arise from the geographical origins of cocoa beans, emphasizing the role of microbial communities during fermentation. It highlights a significant scientific breakthrough where researchers enhanced chocolate flavors through isolated microbes, verified by professional tasters. The discussion also touches on exciting future possibilities in flavor innovation and the unconventional use of keratin from human hair in dental products.
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