Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Question on chocolate chantilly

Ershin

By Ershin
in Pastry & Baking

 Share

Recommended Posts

Ershin

Ershin

Posted
Posted (edited)

Hey all, I was just wondering if someone could offer an explaination on something for me;

Whenever I make chocolate chantilly, I notice that if I taste the liquid chocolate when its cool, but before it goes into the fridge, it tastes rather bland and flavourless, but after refridgeration, the chocolate flavours come through much more cleanly.

Can anyone explain why this happens? I honestly cant think of an explanation, beyond some sort of temperature sensitive compound in the chocolate.

Edited by Ershin (log)
Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...