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Post by kiernan on Mar 22, 2021 13:13:03 GMT -5
Hi all,
I read or heard somewhere that sugar "locks in" the flavour / taste profile present in the chocolate at the time you add it in. Is there any truth to this (and because I love nerdy stuff, why?)? If I remember correctly, I don't think the basic steps on Chocolate Alchemy suggest a specific timing for adding sugar or than doing so slowly so as not to break your machine. I get that the timing will affect how refined it is, and then how it flows, etc, and that could affect taste. But does the chemistry of sugar somehow result in it trapping flavour/aroma compounds when you add it in?
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Post by mark on Mar 22, 2021 19:26:26 GMT -5
I think John addressed this in one of the Ask the Alchemist posts. From recollection, he did an experiment and was unable to distinguish between the batches with sugar added earlier or later.
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Post by Sebastian on Mar 23, 2021 8:01:09 GMT -5
No.
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