"Can you produce different chocolates with instinctively different taste from the same cocoa?" The market price, manufacturer preference of cocoa, and consumer acceptability of chocolate is driven by its flavor attributes. With ‘bulk’ cocoa contributing over 95% of global cocoa production, yet, characterized by a strong acidic, intense cocoa and less fruity/floral notes, there is the need for exploring various sustainable methods to maximize the flavor potential of this type of cocoa, and consequently, chocolate. This talk was given at a TEDx event using the TED conference format but independently organized by a local community.
Watch it here: https://www.youtube.com/watch?v=VNry14pEFtQ