Preparing for a presentation on flavour pairing, Bernard Lahousse at Food for design visited FranÃ§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 the mean time he posts about it on his blog, including this interesting expansion of the flavour pairing concept:
…you can also use foodpairing to pair food that doesn’t match. Like chocolate and garlic. The trick then is to search for a third food product that has something in common with chocolate and with garlic. An example is coffee. Coffee has flavour components in common with garlic: Dimethyl disulfide and with chocolate: Methyl pyrazine.
My challenge to you all is to come up with recipes that include garlic, chocolate and coffee. Any suggestions?flavor pairing, molecular gastronomy