Tag chocolate

TGIF: Molecular chocolate

When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini and furniture designer Dirk Meylaerts. More info on…

Scientific chocolate tasting kits

Dominique & Cindy Duby, chocolatiers based in Canada, have put together two “scientific chocolate tasting kits” (one, two). Some of the science behind is explained in their “tasting notes” (copy the text into a wordprocessor to read it). For a…

Chocolate + caraway and other pairings

I have been pondering on the chocolate sauerkraut cake I wrote about, and considering the fact that caraway is a spice used in sauerkraut I did some googling… And voilá – I found a page on different chocolate and cognac…

Chocolate sauerkraut cake

After giving a presentation about molecular gastronomy I was asked if I had ever heard about a chocolate cake baked with sauerkraut. I admitted that this was new for me, but that I would be very interested in the recipe.…

Gastro physics

There is certainly some overlap between molecular gastronomy, kitchen chemistry, gastro physics, culinary physics and everyday chemistry… That’s why I thought the January 2004 issue of Physics Education would be of interest. It features a section on food physics, covering…

Flavor pairing – try this at home!

If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the…