The secret of cinnamon in chocolate that hardly anyone knows about

Cinnamon contains aromatic compounds such as cinnamaldehyde, which activate olfactory receptors associated with warm, sweet and enveloping notes. When it comes into contact with chocolate, especially bitter or semi-sweet chocolate, these compounds help to intensify the cocoa aroma, making it even more striking.

In other words, the nose perceives chocolate in a richer and deeper way when cinnamon is involved.

Chocolate itself has a complex flavor profile: it can be sweet, bitter, earthy or fruity - depending on the quality of the cocoa and the preparation. Cinnamon works as a natural enhancer, bringing out these nuances without competing.

What's more:

• The sweetness of cinnamon softens the bitterness of dark chocolate.
• The discreet spicy heat of the spice gives depth to the flavor, creating a more enveloping experience.

Less is more! Cinnamon should enhance, not dominate. Here are some practical tips:

• Brownies and cakes: ½ teaspoon of cinnamon powder in the batter is enough.
• Hot chocolate or ganache: a pinch mixed into the preparation or into the milk before heating.
• Truffles, brigadeiros and fillings: add cinnamon at the end to release the fresh aroma.
• Creative tests: experiment with cinnamon sticks infused in cream or milk before use.

Avoid overdoing it - larger doses can make the flavor "dry" or be too reminiscent of Christmas desserts (which is not always ideal).

Cinnamon shines brightest when combined with:

• Dark chocolate (70% or more): creates a sophisticated contrast.
• Milk chocolate: adds depth and cuts out excess sweetness.
• White chocolate? Avoid! The delicate flavor of white chocolate can completely disappear in the face of the spice.

Unlike artificial sweeteners and essences, cinnamon is a natural enhancer that stimulates taste and smell at the same time. This makes the taste seem fuller, even with less sugar.