It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. By tailoring cocoa starter cultures similar to brewing beer, they say we’re now on the verge of a new era in high-grade chocolate. Bioscientists began their investigation for this study right at the source itself—the cacao beans (Theobroma cacao). Basically, they managed to design a “recipe” for reining in those wildly fluctuating cacao fermentation issues. He likened it to the development of starter cultures for beer, bread, and cheese production, and how their introduction revolutionized their industries.