We tried it just for a moment there… and it was a terrible moment. How can you elevate that sweet and salty sensory sensation even further?
By tantalising your taste buds with a big chill and enjoying it as ice cream. However, as we combine enquiring minds with our love of salted caramel ice cream, we wanted to delve a little deeper into working out why this combination works so well.
Think of France and you think of culinary excellence, and it turns out that salted caramel can be added to the list of French classics, alongside escargot and bouillabaisse.
Not literally alongside snails and fish soup, obviously; we think that may be an innovation too far. However, it is true that it was a Frenchman who first came up with the idea of salted caramel.
Henri Le Roux was a chocolatier who opened a store in Brittany in the late s. He wanted to develop a unique product that would help him to stand out from his competitors, while making use of local produce. Brittany produced delicious salted butter and Le Roux had the idea of using it to produce a salted caramel. But since then it has quickly taken over the Western world to become one of the most addictive substances of the confectionery world and beyond. Led by the University of Florida , scientists tested salted caramel on lucky participants and found that when we scoff something sweet, salty or fatty, the brain releases heroin-like chemicals called endogenous opioids.
Here, our instinctive brains keep craving more and more with every mouthful as it detects new flavours with each bite. Join thought-provoking conversations, follow other Independent readers and see their replies. Back to Our Roots. Branching Out. Top Ten. HR Corner. Chef's Nest. Ingredient Highlight. Tips from the ITC. News Bites. View from the Top. Words of Wisdom. Compliments to the Chef. Mix it Up.
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