Chocolate + salt = the perfect flavour profile?

I was speaking with someone this morning about my earlier post about ChocolaTas’ salted chocolate. She told me that while she has no willpower when it comes to plain old chocolate, no matter how high-end or bitter it is. She can’t have just one piece. But, for some reason, when it comes to salted chocolate, she can have just one.

I think it might be because salt provides the one flavour that chocolate doesn’t have. In having a salted chocolate, all your tastebuds are satisfied. Without the salt, you’re tempted to keep eating in an attempt to reach the goal of ultimate satisfaction.

She likened it to being happy with one really great glass of wine, but having an urge to have a second glass of plonk.

Worth thinking about, anyway.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food scienceTags, , Leave a comment

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