Who knew a little sea salt could make desserts sweeter? | via FnBReport
Salt has become just as important an ingredient in desserts as sugar. Besides giving contrast to the overall sweetness of confectioneries without clobbering them, salt actually helps enhance and bring out more of the flavor of the dessert. Even only a scant amount makes a whole lot of difference. It helps expose and brighten nuanced flavors in baked goods—the nuttiness of different whole grain flours, the richness of dark chocolate and sweeteners, the depth of flavor in fruits and spices.
It works well with assertive flavors and textures as well as provides the ideal finishing touch on cookies, ice cream, and apple pie. Plus, its grains are crunchy but don’t dissolve as quickly. So, which type of salt to use? As with all of the ingredients I bake with, I believe in using unrefined, whole food ingredients as much as possible. Naturally, I keep sea salt in my pantry. I recommend it over refined table salt or kosher salt for several reasons.
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