A fourth chocolate – blond – has been slowly making inroads into French confectionary, but has failed to win official recognition and faces competition from a pink Swiss variety.French pastry chef Frederic Bau was demonstrating his skills at an exhibition in Japan, and left his white chocolate warming a little too long in a bain-marie... four days, to be precise.
Bau immediately smelled the commercial potential of this happy blunder, but it took seven years of testing to perfect its unique aromatic qualities and consistency. However, the basic chemistry is well-understood. It is the “Maillard reaction”, a sequence of chemical reactions between amino acids and reducing sugars, causing browning and aromas that are close to toasting.
To taste, blond chocolate has the milky fattiness of white chocolate but is much less sweet, with a soft caramel flavour and an aftertaste of roasted coffee.
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