Fermented
kombucha, sourdough, funky
Fermented notes in chocolate are complex and alive: sourdough bread, kombucha, kefir, natural wine. This "funky" quality marks bars that have been minimally processed and retain a wild, probiotic energy. It is increasingly appreciated by adventurous chocolate eaters as craft makers embrace high-fermentation styles.
What Causes It
Diverse microbial activity during extended or wild fermentation produces a complex mix of organic acids, esters, and alcohols. This is the same process that gives sourdough and natural wine their distinctive character. Some craft producers seek out beans from farms that use traditional, extended fermentation methods.
Where to Find It
Certain Papua New Guinea beans, naturally fermented Colombian microlots, and producers like Dick Taylor who favor high-fermentation beans show this profile.
Common Origins
Bright, acidic, and funky. Maralumi estate is the benchmark. Not for everyone, but fascinating in the right hands.