TGRWT #8: White chocolate and caviar
For this round, Chad of Chadzilla chose one of the “classic” examples of pairings based on impact odorants - white chocolate and caviar. As pointed out by my fellow bloggers, this pairing has appeared in a number of MG inspired restaurants and was also featured in one of the episodes of the TV series “Kitchen chemistry” with Heston Blumenthal. The best thing of all is that you have all the time until January 1st to cook and blog about it! And don’t forget to check out the round-up of what to do with caramelized cauliflower and cocoa.
When time allows, I hope to post more on the chemistry of this pairing 
November 21st, 2007 at 11:43 pm
I hope you do get the time to give us some insight into the chemistry of this pairing. M and I have been rebounding a couple of ideas on this.
November 22nd, 2007 at 4:26 pm
A combination that initially seems strange seems, upon tasting, absolutely natural. At our restaurant, for quite some time now, we have been serving a simple amuse that actually seems, upon reflection, to taste just as profound, but in a different way. Rather than white chocolate and caviar, it is crisp dark chocolate and applewood smoked bacon. The depth found in both flavours play off each other in a dazzling way, with the overall smoky, sweet, and fatty flavor seeming as one, rather than two.
Just thought I’d share with you a discovery of mine that is, to an extent, related.
November 24th, 2007 at 9:09 pm
[…] Einschwingen auf die nächste Runde von TGRWT haben sich die Molekularkueche-Blogger den Klassiker mit Kaviar und weißer Schokolade gegeben: 1) […]