New Video: Interview With cacao researcher Albertus Eskes
research summaries of Eskes’ work here at Bean To Bar World
On this episode of Chocolate Travels, I interview Albertus Eskes, cacao researcher. We delve into his research and work in regards to cacao flavour, cacao fruit pulp, cacao genetics on cacao fruit and seed flavour, and fermentation methods such as Anima Fermentation and TropMix. He has a unique look into some of the factors behind cacao flavour, and some of which most people have never considered or understand. I hope you enjoy it!
You can also find his latest book “Phenomenal Cocoa & Chocolate Delicacies” which goes into detail the topics discussed in the video and summarizes much of his research.
