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Chocolate field glossary

Volatile acids

Acids able to evaporate, including acetic acid; conching and storage can change their prominence.

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FermentationA microbial succession in cacao pulp that triggers heat- and acid-driven changes inside the seeds.↗ConchingMixing, shearing, warming and aerating chocolate to change flow, particle coating, moisture and volatile aroma.↗AcidityPerceived sourness or brightness; balanced acidity can feel lively, while excess can feel sharp or vinegary.↗
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