Part 9/12:
Charcoal’s role isn’t limited to cosmetics; it has crept into the culinary world as well. From black waffles and ice creams to burgers and buns, activated charcoal lends a dramatic dark hue to dishes. But does it impart any flavor, or simply act as a visual aesthetic?
Blind taste tests reveal that most consumers cannot distinguish charcoal-infused foods from their standard counterparts. Some bite into them and report no difference in flavor, though texture might be slightly altered—characterized by a grainy or crunchier feel. Chefs use charcoal primarily for appearance and the textural effect of keeping baked goods crispy by drawing moisture out, not for any flavor enhancement.