Tree to bar to goldTaiwan’s high-end, tree-to-bar chocolate has burst on to the international scene in the past few years, but what makes it so special? Zeng Zhi-yuan (曾志元) “talks” to his cacao beans and compares the fermenting process to devotedly caring for a child. A TAIWANESE FLAVOR? But ultimately, he says up to 80 percent of the final product’s flavor profile comes from the fermenting process. “It’s why the bean doesn’t stand out, but also why it’s special.”Hsu also speaks of the evenly-hybridized nature of Taiwan cacao.

Source: Taipei Times September 14, 2020 15:56 UTC