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I hope you do get the time to give us some insight into the chemistry of this pairing. M and I have been rebounding a couple of ideas on this.
A combination that initially seems strange seems, upon tasting, absolutely natural. At our restaurant, for quite some time now, we have been serving a simple amuse that actually seems, upon reflection, to taste just as profound, but in a different way. Rather than white chocolate and caviar, it is crisp dark chocolate and applewood smoked bacon. The depth found in both flavours play off each other in a dazzling way, with the overall smoky, sweet, and fatty flavor seeming as one, rather than two.
Just thought I’d share with you a discovery of mine that is, to an extent, related.
[…] Einschwingen auf die nächste Runde von TGRWT haben sich die Molekularkueche-Blogger den Klassiker mit Kaviar und weiíŸer Schokolade gegeben: 1) […]
White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.