Show Notes
Welcome to the 'We Need To Talk About Chocolate' Podcast!
Join us, host Ed Easton and chocolatier Andrew Nason in part two of our fermentation special.
Andrew explains why his homemade cacao experiment failed, discussing the complexities of chocolate fermentation and the impact of temperature on bacterial growth. We also explore the intricate world of taste, engaging in fascinating experiments with miracle berries that alter flavour perception.
The episode delves into the evolutionary roots of taste, the role of industrialization in our diet, and the universal human fascination with fermented foods. Despite our cacao setback, Ed and Andrew's journey to uncover the secrets behind the perfect chocolate continues.
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