The investigators then applied these new hybrids to fermenting chocolate on farms, which their industrial partner, Barry-Callebaut used to make chocolate for the taste testing. "In these tests, the (very eager) consumers' panel voted unanimously for chocolate derived from beans fermented by the newly developed yeast strains," said Steensels. Barry-Callebaut now plans commercial production of a range of tailor-made chocolates, using some of the novel yeasts.