A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.

When fermentation is natural, some environmental yet undesirable microorganisms enter the cocoa beans, resulting in bad flavors in the chocolate. To find a solution to this problem, the researchers decided to test a yeast hybrid obtained by crossing the best strains of microorganisms involved in the fermentation of beer, bread or wine. The resulting chocolate, according to expert tasters, is more intense and better tasting.