1. Chocolate - The Fruit of the Gods
At this time, the chemical composition of the bean begins to change. ... Saccharomyces cerevisiae, Candida rugosa, and Kluyveromyces marxianus grow in the heap when brought into contact with the ten to fifteen percent sugar pulp within the cacao bean, fermenting the sugars as mentioned previously. ... This creates biochemical and enzymatic reactions that begin to intensify the aroma and flavor compounds. ... In the final stages, the matrix will be rich with bacteria which break down and produce amide and some ammoniacal compounds. ... If the beans are not dried to the correct values, fungi can...
- Word Count: 1886
- Approx Pages: 8
- Grade Level: Undergraduate