Is chocolate actually alien? Andrew & Ed explore chocolate's bacterial past

In this episode, hosts Ed Easton and Andrew Nason delve into the fascinating world of chocolate fermentation from their chocolate yurt in West London. They discuss how the intricate process of fermentation, involving various bacteria and fungi, plays a crucial role in crafting high-quality chocolate. While debunking myths like the 'Mars bar being made on Mars,' they explore the concept of panspermia and the idea that yeast may be an alien species. They also initiate a live fermentation experiment with cacao pods, highlighting the complexity and unpredictability of the process, influenced by environmental factors and microorganisms. This journey into the microscopic world of chocolate promises to reveal the hidden layers of flavor development and the intricate dance that transforms cacao into chocolate. Hosted on Acast. See acast.com/privacy for more information.