I wish them every success.
Chocolate is one of the three major food groups, imo.
” It’s a bit like sourdough bread: just as bakers rely on specific yeasts to coax out particular textures and flavors, chocolate makers could one day use tailored microbial starters to deliver consistent, high-quality beans.”
The only problem is all the flavor comes from spike proteins.
I wonder if the writers of the article realise that hard-core boxing enthusiasts are going to get really upset seeing the phrase “The Sweet Science” associated with anything OTHER than boxing? :P
Sounds like wine. The microbial terroir, n’est-ce pas?