Acidic
Yogurt
lactic tang, fresh cheese
Lactic acid gives chocolate a soft, creamy sourness: fresh yogurt, crème fraîche, mild goat cheese. This is a gentler acidity than citric or acetic acid and gives bars a pleasant, rounded tartness that complements fruit and floral notes beautifully.
What Causes It
Lactic acid bacteria produce lactic acid during the early stages of cacao fermentation. The balance between lactic and acetic acid in the finished bean significantly shapes the chocolate's acidity profile. Beans with more lactic character feel creamier and softer than those dominated by acetic acid.
Where to Find It
Some Colombian and Peruvian origins are noted for their lactic, creamy acidity. Chocolates from producers who use shorter fermentation times often show this profile.