Highly Personalised Chocolate?

Sep 02

Highly Personalised Chocolate?

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I”ve encountered a lot of strange foods in my time and most of them are somewhat disgusting; scrambled calf brains, jellied moose nose and the infamous casu marzu for example. These experiences, whilst life-enriching, have left me somewhat dubious about new “interesting recipes” “” like a chocolate mixed with meat.

However, despite my hesitation when I first heard about dark Belgian chocolate mixed with chilli-spiked pork fat; chocolate-meat combination foods have started popping up all over the place! I”d tried and enjoyed veal with chocolate sauce; but bacon-chocolate, chocolate with pureed salami and chocolate biscuits wrapped in crispy chicken skin were a little bit outside the scope of my knowledge!

To pursue my interest, I headed along to the Paris Chocolate show (as I am wont to do), where I had the dubious delight of sampling truffles with peas and wasabi sauce! It wasn”t the best thing I had ever tasted, but it opened my mind to the new influences we are seeing on the world of chocolate; I had never had Japan down as being a nation to pride itself of puddings – not after I heard about their basashi ice cream anyway! It”s not like bizarre foodstuffs haven”t been fashionable for a while; bacon and egg ice cream was one of the things to make The Fat Duck as famous as it is! After all, if sweet things like chocolate can be added to savoury dishes, why shouldn”t savoury things like meat be perfectly acceptable in desert dishes?

The field to which we must all turn to for answers to questions like these, is molecular gastronomy “” the study of the physical and chemical processes that occur during cooking. The techniques involved in molecular gastronomy encourage the scientific use of different ingredients and cooking methods to invent new and interesting recipes, as well as making the public aware of the truth about food and cooking. During the course of their scientific investigations into cooking, the molecular gastronomists have proven that you don”t need to add salt to water when cooking green vegetables, that searing meat does not seal in the juices and that you don”t need to start with cold water when you make meat stock!

Although using chemistry to study food dates back well into the 18th Century, the foundations of the science of molecular gastronomy could well be attributed to Nicholas Kurti; Professor of Physics at Oxford from 1967 to 1975. Host of the TV series “The Physicist in the Kitchen”, Kurti was the original TV chef and was responsible for one of my all-time favourite quotations:

“I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our souffl

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