Share 'Shattering Preconceptions: How Chocolate Really Gets Its Flavor'

Back in 2005 during my second trip to Ecuador to attend the University of Chocolate, our handbook contained a "formula" for how chocolate gets its flavor. The formula included variables for the inherent flavors of cocoa beans and ways to think about the effects of fermentation, drying, and roasting on the final flavor of the chocolate. Because of this formula and conversations with chocolate mak…