Willy Wonka would love this laboratory that checks the quality of chocolate

Julien Simonis, Programme Manager for Cacao of Excellence, smells and meticulously inspects halved cocoa beans during a physical quality evaluation at the laboratory in Perugia. This sensory and visual assessment allows for the immediate verification of fermentation levels and the identification of aromatic potential or internal defects in the samples Valerio Muscella for NPR hide caption toggle caption Valerio Muscella for NPR Chocolate scientist Julien Simonis gazes upon 50 cacao beans that …