As chocolatiers, we often find ourselves immersed in the artistry of taste and texture, but there's another crucial element that deserves just as much attention: colour.
The hues that adorn our culinary creations not only catch the eye but also play a pivotal role in influencing our perception of flavour and appetite.
Colour: A Signpost to Taste
Just as a green strawberry signals its unripeness and a red one signifies its luscious sweetness, colour serves as a visual signpost guiding our culinary experiences. We're well aware that a blue or green tinge on meat should raise caution flags as it could indicate spoilage. In the realm of confectionery, this connection between colour and taste is equally significant.
The Allure of Colour
Marketers, bloggers, and Instagram enthusiasts are well-versed in the power of a well-composed food photo.
A single image of a mouthwatering dish can evoke hunger pangs even when we're not actually hungry. This phenomenon demonstrates the captivating allure of colour in the world of food.
A Flavorful Experiment
Let's rewind to my days at catering college in the 1980s, where we embarked on a captivating experiment that underscored the link between colour and taste.
Armed with clear jellies, we aimed to demonstrate how colour alone could alter our perception of flavour.
Mixing water, caster sugar, and gelatine, we concocted a base mixture.
After infusing drops of clear flavours like lemon, orange, strawberry, and blackcurrant, we added colours to each glass and allowed them to set. Astonishingly, when students tasted the jellies, their perceptions were swayed by the colour.
Even though the flavours were consistent, the vibrant orange hue made them believe they were indulging in orange-flavoured jellies.
This experiment perfectly showcased how colour can manipulate taste perception.
Harnessing the Influence
Restaurants and culinary artists have long understood the power of colour in shaping our culinary encounters. Specific colours can make food appear stronger, sweeter, or more enticing. Think of the rich, warm tones of Indian and Asian cuisines, like the vibrant hues of tandoori dishes.
The Subtle Psychological Connection
Our association with colour extends beyond the plate. Did you know that blue can serve as an appetite suppressant?
Research has shown that the colour blue is rarely found in natural foods and is often associated with spoilage.
This psychological connection can be harnessed if you're aiming to manage your weight – try using a blue plate during meals.
A Glimpse into the Past
A fascinating anecdote from the past reinforces the notion that colour can be deceptive.
An experiment conducted in the 1970s involved serving steak and chips under specialised lighting. The twist? The steak appeared blue, the chips green, and the gravy red.
When viewed under normal lighting, some participants felt queasy due to the dissonance between appearance and expectation. This serves as a reminder that colour influences our perception of food.
Embrace the Art of Colour
As we craft our chocolates and pastries, let's pay due attention to the palette we're painting with. The colours we choose can enhance the flavours we've meticulously blended, creating an immersive sensory experience for our customers.
For further exploration on this enchanting topic, I invite you to visit my chocolate friends Hazel Lee, website.