One of the most seductive qualities of chocolate is that it melts at precisely body temperature. Pop a square of the good stuff in your mouth and, as your brain’s pleasure centre floods with dopamine, a textural experience unlike that imparted by any other food takes place on your tongue. Rich, smooth and creamy, melting chocolate lingers long after flatter flavours have died away, creating a mouthfeel that is utterly unique.
Hands up if you’ve ever been disappointed by a slice of chocolate cake? Eating with your eyes, a cake can appear utterly irresistible, the dark sponge promising deep chocolate flavour, only to deliver an experience that is dry and at best, underwhelming. Icing can help, adding some textural contrast to the layers, but if a chocolate cake hasn’t been made well, the buttery icing can sometimes simply add a cloying sweetness which you really don’t want. Continue reading