Comments on: Chocolate + caraway and other pairings http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: dark chocolate smidgens http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/comment-page-1/#comment-88255 dark chocolate smidgens Wed, 30 Apr 2008 15:51:44 +0000 http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/#comment-88255 Anything with fruit would be exceptional...Actually, chocolate with anything is great! Anything with fruit would be exceptional…Actually, chocolate with anything is great!

]]> By: Mirko Junge http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/comment-page-1/#comment-3379 Mirko Junge Sun, 28 Jan 2007 12:01:43 +0000 http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/#comment-3379 I did a lot of baking with caraway (or Kümmel as it is called in German). There is a huge difference in whole seeds and finely ground caraway. Îf you buy the later prepacked you can basically use sawdust as a substitute. To know about this volatility of ground caraway is very important, especially if your food processing involves high temperatures and/or long heating times. For bread a 50/50 (seeds vs ground) distribution worked best for me, in more richer (i.e. fatter) mixtures I use more ground caraway than whole seeds. I did a lot of baking with caraway (or Kümmel as it is called in German). There is a huge difference in whole seeds and finely ground caraway. Îf you buy the later prepacked you can basically use sawdust as a substitute. To know about this volatility of ground caraway is very important, especially if your food processing involves high temperatures and/or long heating times. For bread a 50/50 (seeds vs ground) distribution worked best for me, in more richer (i.e. fatter) mixtures I use more ground caraway than whole seeds.

]]> By: andy http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/comment-page-1/#comment-3268 andy Fri, 19 Jan 2007 01:12:32 +0000 http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/#comment-3268 Exceptional timing on your latest post. Bo and I were just discussing chocolate flavour pairings during service tonight. He makes a wicked cheesy mashed potato (raclette, smoked buffalo mozza & buffalo mozza), which we are thinking of combining with chocolate for the next menu. Could be very nice....??? BTW Martin, thanks for putting my other chocolate combo up and the mention. She is my new baby and I'm looking forward to many happy posts :) Exceptional timing on your latest post. Bo and I were just discussing chocolate flavour pairings during service tonight. He makes a wicked cheesy mashed potato (raclette, smoked buffalo mozza & buffalo mozza), which we are thinking of combining with chocolate for the next menu. Could be very nice….???

BTW Martin, thanks for putting my other chocolate combo up and the mention. She is my new baby and I’m looking forward to many happy posts :)

]]> By: blog.khymos.org » Blog Archive » Chocolate sauerkraut cake http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/comment-page-1/#comment-3267 blog.khymos.org » Blog Archive » Chocolate sauerkraut cake Thu, 18 Jan 2007 22:37:48 +0000 http://blog.khymos.org/2007/01/18/chocolate-caraway-and-other-pairings/#comment-3267 [...] blog.khymos.org - dedicated to molecular gastronomy « Ingredients for molecular gastronomy Chocolate + caraway and other pairings » [...] [...] blog.khymos.org – dedicated to molecular gastronomy « Ingredients for molecular gastronomy Chocolate + caraway and other pairings » [...]

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