A pinch of salt
We all know the influence of a simple pinch of salt to enhance a dish, or even bread and butter. The effect is immediate, highlighting flavors and amplifying tastes.
The addition of coarse salt is already a classic in the world of chocolate making, bringing a crunchy texture to the bar. But by what gustatory miracle can salt combine with chocolate?
We refer to the research of the famous chef and chemist Hervé This, who originated the "Molecular Gastronomy Courses," for a scientific approach to the influence of salt. A series of experiments was conducted to test the impact of adding different salts, sugars, and acids to various foods and beverages on the perception of taste and flavor. The result that interests us is somewhat unexpected: salt masks bitterness even better than sugar in many cases, including with chocolate. Moreover, salt could also "intensify pleasant tastes," particularly sweetness.
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Photo Hervé This by Claude Truong-Ngoc, Book La précisons culinaire by Hervé This
However, Professor This candidly admits that much research still needs to be done on the subject, particularly on how salt can "soften" bitterness and transform flavors: "We still don't know how the stimulation of taste receptors produces these effects, but we now know why salt-free diets make us grimace."
Despite their opposite polarity, salt and chocolate are truly complementary when this clever dosage is mastered. If you wish to try the experience yourself, we recommend the chocolate bar (in disc form) from Taza; the grainy and surprising texture, which is the signature of this chocolatier, lends itself perfectly to the inclusion of perfectly measured sea salt!
Chocolatier Taza and their Sea Salt 70% bar
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