Scientists are working to understand where they come from to exactly recreate the unique flavors of chocolate. A huge proportion of the chocolate we eat is created from a blend of cacao from several farms, regions, or even nations. According to Nottingham-based artisan chocolatier Luisa Vicinanza-Bedi, the flavor of the chocolate is unique since only one type of bean from one farm is used. Prof. Irene Chetschik, head of the Research Group for Food Chemistry at Zurich University of Applied Sciences (ZHAW), is developing new technical methods that can modify the flavor of cocoa at the molecular level to maximize each harvest and create consistently excellent quality. Dr. David Goupaulchan, an international research fellow at the University of Nottingham, has been researching the bacteria that are present during fermentation, how their development dynamics are affected by their environment, and how they aid in the formation of flavors. He stressed the significance of fermentation in the flavor and excellence of chocolate.