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Standardizing the fermentation process could lead to higher quality, more reliable cocoa harvesting techniques. It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. Anyone ...

From her own experience, Julie Lestang knows what happens when undesirable microorganisms penetrate the cacao fermentation process. Before coming to Zurich in November 2021, she worked for two years ...

Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled ...

Pierre Herme has added to the knowledge we have about chocolate making, as well as enriching the diversity of types of chocolate available. It's still an experiment but hopefully by working directly ...

Kampala — In Kasawo, north of Kampala, cocoa farmer Abubaker Kisekka no longer climbs atop towering wooden boxes to tend his beans. A locally-made innovation for fermenting cocoa beans has replaced ...