The Secret Ingredient A Chef Swears By To Make Chocolate More Flavourful (And No, It's Not Coffee)

<div><img src="https://img.huffingtonpost.com/asset/68de7033140000e8a65c6bbd.jpeg?ops=scalefit_630_noupscale" alt="Chocola"tea" mousse" data-caption="Chocola"tea" mousse" data-credit-link-back="" data-credit="Paul A. Young for Chocolate Week" />Chocola"tea" mousse</div><div class="content-list-component text"><p>If you love to cook, you’ll know that the strangest-sounding combinations often taste best. </p><p>Chocolate (and <a href="https://www.huffingtonpost.co.uk/entry/mary-berry-secret-ingredient-chilli_uk_66cdc170e4b0fa7cef5aaa97">mango chutney</a>, apparently) stuns in chilli; baking powder can take the <a href="https://www.huffingtonpost.co.uk/entry/perfect-pasta-sauce-recipe_uk_6666da1de4b0ed9f651e4ea6">acidic edge out</a> of pasta sauce; even avocado has its place in your dessert. </p><p>Common culinary wisdom has it that coffee deepens <a href="https://newatlas.com/science/coffee-sweet-food-taste-sweeter-bitter-chocolate/" target="_blank" rel="noopener noreferrer">and sweetens</a> the richest, most unctuous flavours in cocoa, too. </p><p>But following <a href="https://www.huffingtonpost.co.uk/news/great-british-bake-off/">The Great British Bake-Off</a>’s recent Chocolate Week, chocolatier and author of <a href="https://shop.paulayoung.co.uk/?fbclid=PAZXh0bgNhZW0CMTEAAaci-iybGg5Mmq4EP76iFQAES4i880TENv2h9MIDqRGh8qMG88Vn2JOONWyyOg_aem_zAkwMq1Bxkly1fsZQecf_A" target="_blank" rel="noopener noreferrer">Adventures With Chocolate,</a> Paul A. Young, said that the basis of another hot drink is key to dishes like his chocolate mousse ― tea. </p><h2><strong>Why does tea make chocolate taste so much better?</strong></h2><p>For his ch