The TGRWT #15 challenge was to pair smoked salmon with dark chocolate. I decided to encase a piece of hot-smoked salmon in a cocoa gel and serve it with sugared slices of lime. But as you can see from the…
This month’s round of “They go really well together” (TGRWT #15) is hosted by Mexmix and foods to pair this time are dark chocolate and smoked salmon. As usual you can find instructions on how to participate in the announcement…
Chocolatier by profession, Shock-o-Latier by reputation! I bought this box the next day at Dominique’s shop “The Chocolate Line” to bring back home. As I mentioned in part 1 of the travel report from Brugge, the highlight (for me at…
According to Google trends searches for chocolate peak every December (plus that special day in February), and I assume that consumption of chocolate follows the same pattern. For this month’s They go really well together event (TGRWT #13) Erik Fooladi…
Chocolate pasta suspended for drying. For this round of TGRWT I decided to use the recipe (Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma) by Masaharu Morimoto which I’ve blogged about previously. I…
This month’s TGRWT is hosted by Le Petite Boulanger, and the foods to pair are chocolate and meat. The recipe for the chocolate beef stock cream is inspired by the Iberian Ham Cream by Ferran Adrií /El Bulli (the recipe can…
It’s time to sum up the contributions to the food blogging event They go really well together (TGRWT). There were five seven contributions plus a number of suggestions in the comments to the announcement post and I would like to…
For the food blogging event They Go Really Well Together (TGRWT #1) I decided to used baked garlic. Baking gives garlic a slightly sweet, mellow taste and I figured this might work well with the soft texture of an espuma.…
Reading the comments on how to prepare a dish using garlic, coffee and chocolate, I figured it could actually be a good idea to make this into a food blogging event. Inspired by Is My Blog Burning (IMBB), Sugar High…
Preparing for a presentation on flavour pairing, Bernard Lahousse at Food for design visited Franí§ois Benzi at Firmenich, a large supplier of aroma chemicals and perfume ingredients. Bernard plans to launch a website dedicated to flavour pairing soon, and in…
