The cocoa fermentation process used in Australia has been revealed as a key contributor to the unique taste of local chocolate.
University of Queensland (UQ) researchers found this process may be more significant than the location or the trees themselves.
It also provides a potential edge for chocolatiers in the international market.
UQ researchers worked with growers in Far North Queensland in an attempt to unlock the unique characteristics of Australia chocolate.
Food chemist Marlize Bekker compared the aroma, flavour, and composition of crushed cacao beans, called nibs, from Fishery Falls, Mt Etna, and Shannonvale.
“We had different types of cocoa trees and we thought that would have a big impact on the flavour but the tree’s genotype had a much smaller role to play than the fermentation process itself,” Dr Bekker said.
“Whatever is in the environment drives the natural fermentation – nothing is introduced – and we know it is critically important for flavour and quality.”
Dr Bekker said understanding the driving forces behind unique flavours allowed producers to control it.
“Cocoa can display a remarkable diversity of flavour characteristics, ranging from classic chocolate and roasted notes to buttery and even tropical aromas,” she said.
“By understanding Australia’s unique fermentation environment, we can intervene during the process and start to direct those flavour profiles.”
Dr Bekker said the study could help position Australian chocolate on the “world stage”.
“We don’t want to compete with the mass-produced chocolates; it is about positioning Australia as a premium unique market,” she said.
The full study is here
