Category flavor pairing

Scientific chocolate tasting kits

Dominique & Cindy Duby, chocolatiers based in Canada, have put together two “scientific chocolate tasting kits” (one, two). Some of the science behind is explained in their “tasting notes” (copy the text into a wordprocessor to read it). For a…

Ten tips for practical molecular gastronomy

In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…

Chocolate + caraway and other pairings

I have been pondering on the chocolate sauerkraut cake I wrote about, and considering the fact that caraway is a spice used in sauerkraut I did some googling… And voilá – I found a page on different chocolate and cognac…

Chocolate sauerkraut cake

After giving a presentation about molecular gastronomy I was asked if I had ever heard about a chocolate cake baked with sauerkraut. I admitted that this was new for me, but that I would be very interested in the recipe.…

Flavor pairing – try this at home!

If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the…