A team of Belgian researchers has shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. "This makes it possible to create a whole range of boutique chocolates to match everyone's favorite flavor, similar to wines, tea, and coffee," says Jan Steensels, a postdoctoral researcher at the University of Leuven, and the Flanders Institute for Biotechnology, Belgium. The research is published November 20 in Applied and Environmental Microbiology, a publication of the American Society for Microbiology.

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