This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate would not develop the flavor characteristics that make chocolate taste so good.
|[CulturedPickle: Tokyo Turnips Fermented in Fennel and Bee Pollen Brine||Twitter](https://twitter.com/CulturedPickle/status/446285160174985219)|
|[Science of Cacao - Preserving the bio-diversity of cacao in the DR||Cacao Prieto](http://cacaoprieto.com/ourfarm/cacao-science/)|
|[24: Chocolate Harvest and Fermentation||FermUp](http://fermup.com/podcast/24/)|
|[Optimizing Chocolate Production||PDF](http://orbit.dtu.dk/files/20803556/Optimizing_chocolate_production.pdf)|
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