Salt enhances flavor.
It’s no wonder that Henri Le Roux, a French chocolatier in Brittany the 1960s, decided to use his region’s specialty ingredient—salted butter—in his store’s offerings. His salted butter caramel with crushed nuts won acclaim as the best sweet in France by the Salon Internationale De La Confiserie in 1980, perhaps inspiring Pierre Hermé, a famed macaron maker, to debut his salted caramel macaron in Paris a few years later. Since then, salted caramel has grown in popularity: The balanced combination of light salinity and a toasty sweetness has become a mainstay in desserts.
#changethewayyoucook
