Chocolate: our favorite treat!

Chocolate is one of the world’s most beloved treats, often tied to romance, indulgence, and comfort. While cacao (Theobroma cacao) contains beneficial antioxidants, most are lost during processing, making chocolate’s health-food reputation misleading.

Few realize chocolate is a product of microbial fermentation, similar to yogurt and kombucha. This process, involving yeast, bacteria, and fungi, is essential for developing its signature flavor. Growing cacao is also challenging, as the plant faces pests, diseases, and environmental pressures, with significant social and ecological costs.

Next time we enjoy chocolate, we should appreciate the effort—by both humans and microbes—that brings it to our shelves and consider its connection to sustainability.