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 thank you all very much indeed for taking time to experiment in your kitchens! Here are the results (in no particular order):
Lamiacucina: Candied, chocolate coated Garlic. Garlic cloves were heated in a strong sugar-coffee solution. Cloves were then dried and coated with chocolate. Succession of taste and aroma: strong, unpleasant character of garlic. Bloggers verdict: disappointing!
Blog & White: Chocolate-Coffee Mayonnaise with Garlic. Adapted from Hervé This’ chocolate mayonnaise with added coffee and garlic. Succession of taste and aroma: chocolate aroma is followed by taste of garlic and sweetness of chocolate, coffee aftertaste. Bloggers verdict: Interesting (but wife hates it!).
Should you eat that: Mocha Tofu Mousse with Garlic. Roasted garlic cloves were added to an adapted version of Scharfenberger’s mocha tofu mousse. Succession of taste and aroma: coffee followed by chocolate, then a subtle, sweet, roasted garlic aftertaste. Bloggers verdict: I would definately make it again!
Khymos: Coffee espuma with garlic and chocolate. Coffee and cream espuma with added chocolate and roasted garlic. Succession of taste and aroma: coffee with sweet taste, then a faint chocolate aroma followed by a garlicky aftertaste. My verdict: Aromas blend well together. Would use less garlic for dessert version.
Entries added after first posting:
GrapeThinking: Roasted garlic dipped in melted chocolate with coffee beans. Succession of taste and aroma: Roast garlic doesn’t have much of a smell. Chocolate and coffee always smell good. Bloggers verdict: Good aroma. Taste was good in the beginning; slightly funky aftertaste. Texture of garlic was good.
Kompottsurfer: Espresso-risotto with bitter chocolate, tomatoe and mozzarella (posting in German). Bloggers verdict: Color was a disaster, and difficult to get relative proportions right. But aroma worked out prette nice.
From the different comments it seems that garlic is a difficult beast to tame, especially when used raw. A major challenge is finding the right balance between the aromas. Garlic was either too strong or almost absent. Chocolate and coffee however seem to go very well together (and my preliminary search for odor activity values confirm this – more on this soon!).
I also find it interesting that ratios of chocolate, coffee and garlic used influence the succession of aroma and taste (“>” meaning “followed by”):
Is it a coincidence that coffee is the first aroma noticed in the two “foamy” preparations or is this simply a result of the different ratios used?
I should mention that I also tried to make a chicken mole using the three ingredients. Based on a couple of recipes from the net and some tinkering I ended up with a chicken mole that had a little too much chocolate… It tasted … eh … strange, so I decided to add balsamic vinegar which helped a lot! The coffee blended in very well however, so this is how I would make it the next time using less chocolate:
Chocolate coffee chicken mole
800 g canned, crushed tomatoes
750 g chicken breast,
1 red chili, chopped
2 t chili paste
2 onions, chopped
6 cloves of garlic, chopped
3 dL coffee
150 g pistacchio nuts, chopped
1 t ground cumin
30-50 g dark chocolate
2 T sugar
1-2 T balsamico vinegar
Brown onions. Add the rest and simmer. Season to taste with chocolate, balsamico vinegar and sugar. Serve with rice. Sprinkle with coriander/cilantro or ruccola/rocket salad.
flavor pairing, molecular gastronomy, recipe, TGRWT