A fascinating new initiative by University of Bristol researcher Dr Natalie Hyacinth shows how the right piece of music can make chocolate taste better. Her work builds on decades of research into multisensory integration, the idea that our senses blend together to alter perception.
The Sonic sweet-spot
Hyacinth found that smooth, melodic music in a major key helps chocolate taste sweeter and creamier, whereas harsh or staccato sounds can sharpen bitterness. To bring this into the real world, confectioner Galaxy Chocolate commissioned a 90-second track, titled “Sweetest Melody”, timed to the approximate duration a piece of chocolate melts on your tongue. It’s set at about 78 BPM and features piano for smoothness, harp and strings for decay and richness.
Why it matters
The study taps into the trend of combining “me-time” indulgences: for example, 37 % of surveyed Brits say enjoying a sweet treat is their go-to way to unwind, and 56 % listen to music to relax. By aligning taste and sound in this way, the idea is to make a simple chocolate moment into a richer sensory experience. Hyacinth remarks that “enjoying chocolate can be a multisensory experience that goes beyond taste to engage all senses.”
Practical tip
If you’re about to enjoy a piece of good chocolate, try pressing play on a mellow, slow-tempo, major-key track (ideally one made for this purpose). Let the music roll just as the chocolate melts—according to the research, your brain may interpret the flavour as sweeter and more luxurious.
