On Oct 23, 10:02 am, Christine Dabney > wrote:
> On Tue, 23 Oct 2007 10:38:16 -0400, Julia Altshuler
>
> > wrote:
> >Christine Dabney wrote:
>
> >> Oddly enough, a bit of salt will emphasize the chocolate. And coffee
> >> will highlight it too..not too much, but just a tiny bit.
>
> >I'd never heard of or tried salt in chocolate before, but it makes
> >sense. Doesn't salt have an acidifying effect chemically?
>
> >--Lia
>
> I don't know about the chemical effect. But try the salt addition.
> Not much, just a tiny bit.
>
>
> Christine
>
>
On the side of a can of Hershey's cocoa for hot chocolate it says to
add a pinch of salt and then a bit of boiling water. The boiling
water, in this case, desolves the cocoa which makes it ready for the
addition of milk for your hot chocolate. I'm assuming the pinch of
salt helps bring out the flavor. Anyway, when we made hot chocolate
we never forgot that pinch of salt.