TGRWT #8: White chocolate and caviar


For this round, Chad of Chadzilla chose one of the “classic” examples of pairings based on impact odorants – white chocolate and caviar. As pointed out by my fellow bloggers, this pairing has appeared in a number of MG inspired restaurants and was also featured in one of the episodes of the TV series “Kitchen chemistry” with Heston Blumenthal. The best thing of all is that you have all the time until January 1st to cook and blog about it! And don’t forget to check out the round-up of what to do with caramelized cauliflower and cocoa.

When time allows, I hope to post more on the chemistry of this pairing 🙂


  1. 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.

  2. 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.

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