Salty and sweet – a treat for the roof of the mouth that we ’ve been enjoying for years . Whether you spend late nights dunk pretzel joint in goober pea butter , enjoying Cracker Jacks , tin can ceiling sundaes , or occasionally indulging in expensivechocolatewith sea salt or salted caramels , you just ca n’t withstand that creamy , sweet confection with the finish of down-to-earth salt to equilibrise it all out . Is your sass watering decent now ?
Salted caramelized sugar flavor , in particular , moved through the American consciousness in the agency many trend do . It started in eminent - end restaurants and gourmet shops , then appeared in top chain restaurants and agiotage supermarket before in the end showing up in superstores like Walmart . absorption over .
But where did salt caramelized sugar follow from ? Like most foodie patisserie dainty , we can hunt it back to France , and a chocolatier by the name of Henri Le Roux . Le Roux ’s don , Louis , owned a pastry shop . After apprenticing in the family business , Henri moved to Switzerland to learn the burnt umber trade at the Coba Institute , which at the time was the only confect schooltime in the earthly concern .
He returned to the family store in 1965 to take over the rein , and then sold it in 1977 to open up another shop with his wife in Brittany , France . Brittany is famed for its brine-cured butter . As Henri bust up his genius trying to figure out a product to distinguish him from other chocolatiers in the area , he struck atomic number 79 . Or butter , as it was .
Because of the proliferation of high-pitched lineament , delicious salt butter in the neighborhood , he bed he need to spotlight that fixings . After month of examination , he issue forth up with his crowning accomplishment – a salt butter caramel with crushed nuts for a unique grain . In his first year , he sold 880 pounds ( 399 kilograms ) of it , and it only get from there [ source : Henri Le Roux ] . In 1980 , he succeed the award of " Best Sweet in France " by the Salon international de la confiserie in Paris . And , in 1981 , he sagely register the name CBS for caramel au beurre salé ( salted butter yellowish brown ) to prevent copycat .
you may confab the many Henri Le Roux candy shops in France to try the caramels and chocolates for yourself . ( monition : they ’re extremely addictive . )
This raises the question : just what is so appealing about perfumed and salty together ?
The simple response ? Layering . Layering two flavors equals twice the flavor . Sweet is gratifying to our bodies because it sign Calorie and vigour . Salt is pleasurable because it ’s a compound our bodies postulate to officiate . Salt is also a flavor foil . The trick , however , is to get the saltiness proportion just utter . Too much saltiness will overstimulate your bitter and sour receptors , and the treat you ’re ask will taste terrible . It ’s that scattering , that just - barely - there dash of salt in the sweet that awake your sense of taste bud and sends that joy to your brain .
The next time you revel a brine-cured raw sienna confect , or a salted caramelcoffeedrink , take a moment and thank Mr. Henri Le Roux .
