The Science of Good Chocolate
Great feature from Smithsonian Mag on food technologist Darin Sukha’s work with chocolate.
Sukha studies the nuances of smell and taste in the cacao plant, whose pulp-covered seeds, once processed, become cocoa and chocolate. He wants to understand—and relay to chocolate eaters—not only the biological characteristics of the plant, but also the sensorial ones. These references help illuminate a wide variety of flavors inherent in cacao, that, when properly nurtured, will carry over into the final product.
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