Enhancing Chocolate With Salt

How to Elevate Chocolate with a Pinch of Salt

At Urban Palate, we have a true passion for chocolate.  To reveal its full richness, nothing beats a touch of salt.

Making Chocolate Even More Chocolatey

A pinch of salt enhances chocolate by neutralizing its natural bitterness and softening the sweetness.  In practical terms, sodium acts as a sugar detector.  It sends a signal to the receptors on our tongue, which amplifies our perception of cocoa aromas.  Our taste buds are then more receptive to sweet flavors, making the chocolate taste even more chocolatey.  This contrast creates a deeper, richer, and more balanced flavor.

Mistakes to Avoid

• Dosage: A chef's rule is to use only a tiny amount, about 1.5 g of salt per 100 g of sugar.
  
  
• Choice of salt: Avoid industrial table salt, which is too high in anti-caking agents.
  
  
• Opt for a high-quality sea salt or fleur de sel.
  
  

Try This Tip In:

• A dark chocolate mousse with Avanaa chocolate.
  
  
• A molten chocolate cake with a soft, gooey center made with Cluizel's dark chocolate bar and fleur de sel.
  
  
• Avanaa's hot chocolate.
  
  
• Homemade brownies made with Maison Zoe Ford's mix.
  
  
• A ganache for your éclairs or tarts.
  
  

Did You Know? World Chocolate Day

World Chocolate Day is celebrated every year on July 7th to commemorate the arrival of cocoa in Europe in the 16th century.  This date has been officially recognized since 2009.

Originally, cocoa came from Central America and the Amazon basin, where the cacao tree has grown naturally for over 4,000 years.  For many years, chocolate was consumed as a bitter drink.  It was only upon its arrival in Europe that chocolate was transformed with the addition of cane sugar, honey, and vanilla to become the hot chocolate we know today.  Over time, chocolate has taken many forms, with the first chocolate bar notably created in 1847 by the Englishman Joseph Fry.