Salt
Salt is rarely the ingredient people talk about in sweet things. It doesn’t sit front and centre. It’s not the headline flavour.
But without it, most desserts feel flat.
In chocolate and caramel especially, salt doesn’t make things salty. Used properly, it sharpens sweetness and adds depth. It can soften bitterness in dark chocolate and stop caramel from becoming overly sweet.
It’s about balance rather than impact.
Dark chocolate on its own can feel intense. Caramel on its own can feel one-dimensional. Add a pinch of salt and everything settles into place.
It’s an unassuming ingredient — but often the one doing a lot of the heavy lifting.