Why chocolate tastes so good: microbes that fine-tune its flavour

www.nature.com

Why chocolate tastes so good: microbes that fine-tune its flavour

www.nature.com

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NatureEnglish · 10 days ago

Nature, Published online: 18 August 2025; doi:10.1038/d41586-025-02659-8

Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.

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Nature is a weekly international journal publishing the finest peer-reviewed research in all fields of science and technology on the basis of its originality, importance, interdisciplinary interest, timeliness, accessibility, elegance and surprising conclusions. Nature also provides rapid, authoritative, insightful and arresting news and interpretation of topical and coming trends affecting science, scientists and the wider public.

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