Sauerkraut, sourdough, beer...and chocolate? They're all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Cocoa may not be the panacea it was once believed to be, but it's more than just a guilty pleasure.
The chocolate industry is undergoing significant change at the moment, both for better and worse. Here are three trends on the positive side of things.