Cocoa in focus

The first issue in 2016 shows the scientific progress in chocolate crystallization and the influence if various starter cultures for cocoa fermentation. We also answer the question: what is hermetic sealing


  • Application of various starter cultures for the fermentation of cocoa
  • Chocolate crystallization – influenced by minor lipids
  • Bar production – behind bars
  • Interview – What is hermetic sealing?
  • Concept tests – successful between top and flop