TGRWT #9: Parmesan and cocoa

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It’s time for a new round of food pairing! Robert of lamiacucina is hosting TGRWT #9 and the foods to pair this time are parmesan and cocoa. I’ve previously blogged about this combination and odor activity values (OAV) are available for both parmesan and cocoa. These are the molecules that significantly impact the odor of both parmesan and cocoa:

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Don’t forget to check out Chad’s roundup of TGRWT #8 where several professional chefs participated!

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Filed under: molecular gastronomy, TGRWT

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