Northwest Chocolate Festival 2017

What happens on a microbiological level when cacao is fermented, and how is this process related to the human microbiome? What type of chocolate is “healthier” for you, and more importantly - why? Is all chocolate created equally? We’ll cover these questions and many more from a scientific perspective, and demystify the multitude of processes from chocolate goes through from tree to tongue. We’ll touch on how chocolate affects the mind and physiology, and how processing techniques & other ingredients can manipulate — for better or for worse — the diverse biochemical landscape contained inside a single cacao bean.