Also: previously, I blogged shortly on the relationship between music and aroma/odour (and will surely add one more post now . I think this is a very interesting connection, and I’m sure that this might have a potential in terms of improvised music: rather that using “canned music”, one might have live musicians improvising in response to the aromas and flavours. In that case, the music will be a dynamic comment upon the aroma (and/or flavour). In our band, we’ve used photographies and poetry as impulses to playing improvised music, and it works quite well. However, aromas and flavours seem to me being far stronger impulses in terms of personal experience; bringing back memories, giving associations etc. I’d really like to have our band on stage for such an event (http://myspace.com/questimpro and http://www.questmusic.no)

And thanks for the details on the additional chocolates – my multitasking abilities came to an end while eating, wathcing, listening, smelling, taking notes and photographing…

BTW you forgot to mention the oysterganache and crumbled smoked see-eal – essention with the sea/chocolate pairing.