Researchers unravel the genetic structure of cocoa, synthesizing exceptionally rich chocolate in a laboratory setting

In a groundbreaking study published in Nature Microbiology, scientists have successfully developed a custom microbial mix in the lab that can recreate the unique flavour of fine-tasting Colombian chocolate.

The research, led by Gabriel Castrillo from the University of Nottingham, involved DNA sequencing-based analysis on cocoa beans from three Colombian farms: Santander, Antioquia, and Huila. The study found that the most flavorful chocolate came from beans hosting a distinct microbial community, with Antioquia producing the best-tasting chocolate that became the basis for the experiment.

The fermentation of cocoa beans has been occurring for hundreds of years, and the flavour profile of the beans is closely tied to the farm's location where they are produced. This discovery reveals that the microorganisms involved in the fermentation process determine the differences in taste of chocolates.

Lab-made chocolate has been in the works for decades, with experiments producing lab-grown versions that passed taste tests. However, the specific microorganisms used in the mentioned study to produce fine chocolate and reproduce the typical flavor combination were not found in the provided search results.

Through the sequencing data, the researchers determined the inter-microbial community of bacteria and fungi that could reproduce the fine flavor of chocolate under laboratory conditions. This breakthrough could significantly improve the industrial production of fine-flavored chocolate.

David Gopaulchan, the lead author of the study and an international research fellow at the University of Nottingham in England, explained, "Some farms develop better microbial communities, which goes a long way in determining the quality of the beans used to make chocolates."

Professional tasters verified the flavor created due to the microbial community in question, ensuring the accuracy of the lab-grown chocolate's taste. The unique flavor of the chocolate is due to the microorganisms involved in the fermentation process, a fact that has been confirmed by this groundbreaking study.