Caramel (/ˈkærəmɛl/ or /ˈkɑrməl/) is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Sweet | A rich sweetness from the combination of chocolate and caramel |
Bitter | A slight bitterness from the dark chocolate used in the squares | |
Texture | Firmness | Firm texture from the solidified caramel and chocolate layers |
Moisture | Moist and chewy texture from the caramel filling | |
Nutritional Value | Macronutrients | High in fats and sugars from the chocolate and caramel |
Micronutrients | Contains some minerals and vitamins from the chocolate | |
Color | Natural Pigments | Deep brown color from the chocolate and caramel |
Aroma | Volatile Compounds | A decadent aroma from the combination of chocolate and caramel flavors |
Chemical Composition | Water Activity (aw) | Low water activity due to the solid nature of the squares |
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