Why does melting bakers chocolate make it taste more bitter?

I was making a cake, and like any semi-experienced baker, I stuck my finger in the melted chocolate to taste it. For some reason the bakers chocolate tasted WAY more bitter than it did before it was melted. Is this a chemical thing, or is it possible that it had something to do with the heat on my tongue?

Public Comments

  1. Baker's chocolate does not contain sugar so it will be bitter since cocoa liquor (butter) is not naturally sweet. Has a great consistency, great taste in the mouth, and great aroma but if you have no sugar in it you will wretch!!! Mix in some powdered sugar, a shot of coffee or expresso to bring out the chocolate flavor in the melting chocolate and mix in a little cream and you will have a fine base for your cake. Mmmmmmmmm, chocolate!!!!!
  2. Warming a lot of foods and drinks make the flavor more intense. That is why many fruits and cheeses are better at room temperature than right out of the fridge. It is a "chemical thing" in a way. Chemical reactions in general occur more quickly at higher temperatures and the act of tasting is a chemical reaction between your taste buds and the food you are tasting.

    Bert
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