The Science Behind Chocolate | Fermentation |
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sciencemeetsfood.org
The Science Behind Chocolate | Fermentation |
By Abbey Thiel  It’s no secret that chocolate is one of the most delectable foods in the world. What most of us don’t know, is that this sweet treat starts out as a bean so bitter it is essentially inedible. To become the chocolate we know and love, these beans will travel hundreds of […]
Jul 1, 2020
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