The Science Behind Chocolate | Fermentation |
10:58
The Science Behind Chocolate | Fermentation |
Jul 1, 2020
sciencemeetsfood.org
Silky chocolate bar from scratch! 🍫 Wow, what fun it was to make chocolate from scratch! These are sourced from Mysore! 🌱 🧋Cacao powder v/s Cocoa powder🧋 Cacao is the powder from beans that are roasted lesser (hence more nutritional, more anti-oxidants), cocoa is roasted for a long time at high temperatures to reduce bitterness for better flavour. 👩🏻‍🍳Now to the process👩🏻‍🍳 👉🏻 Don’t skip the fermentation process, it’s what brings the flavour. 👉🏻 The liquids formed during fermentati
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