Chocolate Loves Fat and Dislikes Heat
Love that irresistible smell of the house when brownies are baking? You're actually smelling those precious volatile flavor compounds literally being baked out of your chocolatey goodies. Nooooo! Chocolate contains hundreds of flavor compounds that can be released and/or burned in the presence of heat which can also introduce unwanted bitter flavors. To ensure that your chocolate goodies are as decadent as possible it's important to make sure they're accompanied by lots of fat to hold in those volatile flavors, and to err on the side of underbaking so bitter flavors are kept to a minimum.