Kinda had a similar question before, but there’s another flavor combo I remember is supposed to work very well: coffee and chocolate. Just a little bit of say, instant coffee is recommended to be added to say, chocolate cakes, or fudge to enhance the chocolate flavor, according to recipes I’ve found online, as well as from people I know in real life. How does this combination work? Is it because of similar flavor compounds in cocoa and coffee?
In: Chemistry
I feel like this is a question for Alton Brown. I loved his cooking show because he would tell the viewers the reason behind all the cooking techniques and flavor profiles. I don’t know the answer, but I have also heard of it. Most say you can’t even taste the coffee, which is the confusing part to me.
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