TGRWT #8: White chocolate and caviar

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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 :)

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Filed under: molecular gastronomy, TGRWT

Comments

  1. Roberto N. Says:

    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.

  2. Luke Says:

    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.

  3. TGRWT #8: der Klassiker | molekularkueche Says:

    [...] Einschwingen auf die nächste Runde von TGRWT haben sich die Molekularkueche-Blogger den Klassiker mit Kaviar und weißer Schokolade gegeben: 1) [...]

  4. Harsh Ranjan Says:

    White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.