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…
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…
For this month’s TGRWT I wanted to make a cauliflower cream and serve it with something crispy. Considering the fact that cocoa and parmesan are also a good match I googled for parmesan crisps and found a nice recipe for…
Get ready for the next round of TGRWT! The seventh round is hosted by Papin at Flavor alchemy who chose to pair caramlized cauliflower and cocoa. An easy way to caramelize cauliflower is to cut it in 2 cm thick…
In previous posts and comments I have suggested that flavour pairings based on key odorants could be explored by looking at odor activity values (= ratio of volatile compound to it’s threshold). If two foods share one or more key…
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini and furniture designer Dirk Meylaerts. More info on…
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…
