Sugar for the sweet, salt for the salty. But does it always have to be this way? Salt is a very valuable ingredient used in confectionery, and although it may seem incompatible, sweets with a "pinch of salt" have a very special touch. In chocolate, salt is a perfect companion. In addition, both salt and chocolate have been highly valued products in ancient times.
- Let's look back ...
- To enhance the flavors
- To give texture
- We cover two biological needs in one go
- Serves as a natural preservative
Let's look back ...
Salt was very difficult to obtain, and as a consequence it became the currency of some cultures, the “salarium”. "Salarium", a Latin word that means "money from salt", derived from "salary", a term we use to refer to the salary of workers.
Something similar happened with chocolate. The Aztecs used cocoa beans as "cash." With the passage of time, both salt and chocolate have ceased to have value as a bargaining chip, but they are extremely important in our confectionery.
We tell you why it is a good idea to add a pinch of salt to the chocolate.
To enhance the flavors
The quantity is very important, it has to be "a pinch of salt" that we can pick up with our fingers. A wonderful effect is achieved, since it enhances the flavor of the chocolate and makes it less cloying.
In the tongue we have cells in charge of detecting the different flavors: sweet, sour, bitter, salty and umami. In the magazine study "The Proceedings of the National Academy of Sciences", It has been discovered that there is an additional set of sugar receptors (SGLT1) in the cells of the tongue that detect candy. The problem is that these receptors can only transport sugar into cells when there is sodium. So salt makes our taste buds more sensitive to sweetness. Curious, huh?
Experience these sensations with the delicious "Whole Milk Chocolate 50% Fleur de Sel" chocolate with a minimum of 50% cocoa, a touch of caramel and a final spicy note thanks to the flower of Salt. You will love it!
If you are more into dark chocolate, you have to try "70% dark chocolate and Flor de Sal" a combination of the types of South American cocoa Criollo, Trinitario and Forastero that provides this tablet a perfect harmony with the Flor de Sal from the salinas of Ibiza.
To give texture
A crunchy texture in chocolate can make it more palatable. Adding coarse salt to the chocolate will not only enhance the flavors, but it will also give it a crunchy texture.
We cover two biological needs in one go
Naturally, our body asks us for both sweet and salty foods. For a proper functioning of our body we need so much sodium, which is an essential mineral, like sweet foods, which are responsible for giving us energy.
Adding a "pinch of salt" to the chocolate covers these two needs in one bite.
Salt and chocolate, seemingly opposites and a great dance partner when they are together.
Serves as a natural preservative
Salt has always been used as a preservative in foods, both sweet and savory. Sodium chloride helps to counteract humidity in the environment and extends the life of food.
Go ahead and try this combination; It will surprise you! As always you can find these chocolates and others in our store MadeinSpain.store
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AUTHOR: Ana Gómez, graduate in Chemistry, Biochemistry and WSET3 sommelier. CEO of Perfectanino.
