Can't get enough of drizzling melted chocolate over salty French toast? This unique salty-sweet combo isn't just for you.
Chefs and bakers add sea salt to chocolate sweets, crumbles to cheesecakes, and moles to savory dishes with good reason. Blame science.
Imagine salt as a kind of alert that guides taste receptors to the location of sugar and helps them identify it.
Extra sweet-sensing cells on the tongue only react to sugar with salt. Salt gives dishes a crispness.
Salt enhances chocolate's inherent characteristics, which vary based on cocoa beans and chocolatiers' techniques.
Mistakes may be made while using chocolate in the kitchen, from selecting the wrong variety to storing specialty bars improperly. Remember salt!