With the identification of fungi and bacteria that generate fruity caramel notes from cocoa beans, we were able to immediately experience a novel type of chocolate.

Typically, chocolate is crafted through the fermentation of cocoa beans extracted from the fruits of cocoa trees, followed by drying, roasting, and grinding them into a paste that is divided into cocoa butter and cocoa solids, mixed in varying ratios with different ingredients to create dark, milk, or white chocolate.

Throughout the fermentation process, surrounding microorganisms break down the cocoa fruit and create various compounds that enhance the chocolate’s flavor. This often results in a rich, earthy taste, according to David Salt from the University of Nottingham, UK. However, finely crafted chocolate can also exhibit fruity characteristics, which are frequently found in products from artisanal chocolate makers.

To investigate which microorganisms are responsible for these flavors, Salt and his team gathered samples of fermented beans from a cocoa farm in Colombia. By analyzing the genetic information within the samples, they discovered five types of bacteria and four fungi consistently present in batches of beans known for their exceptional flavor.

The researchers then introduced sterile cocoa beans to various microorganisms, fermented them with nine different microbial agents, and subsequently processed the beans into a liquid referred to as cocoa liquor. A panel of chocolate flavor experts assessed this liquor and noted the presence of fruity notes absent in samples made from beans without these microorganisms. “The infusion of these microorganisms imparted citrus, berry, floral, tropical, and caramel flavors,” says Salt.

The research indicates that incorporating these microorganisms into the fermentation blend may help cocoa growers enhance the flavor profile of their cocoa, leading to increased profits from their beans.

“We don’t necessarily need to introduce all nine microorganisms. There’s likely a practical approach to influence the microbiota favorably. For instance, we can confirm that specific fungi are naturally present outside of the cocoa pod,” he notes.

However, the group of microorganisms responsible for superior flavors may vary based on distinct cocoa farms, especially where environmental conditions differ. Further investigation is warranted, Salt advises.

Nonetheless, the study highlights that specific microorganisms can significantly amplify chocolate flavor, a finding that may also apply to varieties created from lab-grown cocoa, says Salt. Moreover, introducing a new microbial mix could even yield an entirely new type of chocolate.