Sunday, August 12, 2007

Chocolade Mayonaise

The one vulnerable aspect of chocolate is its exteme dryness, and the vast number of tiny sugar and cacao particles whose surfaces attract moisture. If a small amount of water is stirred into molten chocolate, the chocolate will seize up into stiff paste. It seems perverse that adding a liquid to a liquid produces a solid: but the small amount of water acts as a kind of glue, wetting the millions of sugar and cacao particles just enough to make patches of syrup that stick the particles together ans seperate them from the liquid cacao butter.

Aldus Harold McGee in  On Food and Cooking [2004, blz 707], ISBN 0684800012.

In een eerder bericht kondigde ik aan van chocoladeolijfolie een chocolademayonaise te willen maken en van de chocolademayonaise een chocolademousse door de chocolademayonaise [zoals slagroom] te kloppen of door er geklopt eiwit aan toe te voegen.

Toen ik van chocoladeolijfolie mayonaise wilde maken gebeurde er wat Harold McGee hierboven beschrijft. De lekkere chocoladeolijfolie veranderde in een dikke bruine drab. 

Is het mogelijk van olie een schuim te maken en zo nee waarom niet. 

posted @ 4:22 PM | Feedback (4)

TGRWT #5 [Chocolate & Meat]: Chorizo Con Chocolate

dit is 'm dan

Googling for information on chocolate mayonnaise I came across this site from where I started googling for information on chorizo & chocolate  which googling brought me here at Tia Pol, a tapas bar in New York where they serve among other tapas 'chorizo con chocolate'.

Bingo! [I thought, wrongly]

I ran to the supermarket, bought tostini's, extra dark chocolate [72% cacao] and chorizo. At home I heated 2 T olive oil and started adding chopped chocolate with which I stopped when I had added 100 gram. More oily than pasty it still was so I should have started with less olive oil. I 'spreaded' a halved tostini with chocolate-olive-oil and topped it with thin sliced chorizo.

The chocolate olive oil combination is a very good one and I will use it to make first a chocolate mayonnaisse and then a chocolate mousse by whisking the chocolate mayonnaise [if possible] or by adding whipped eggwhite or by doing both. 

The chocolate I used was too sweet [30%] for the combination with chorizo & I didn't like it.  Less sweet chocolate should be used or the sweet of the chocolat should be suppressed.  

TGRWT #5 host is Amrita Bala at Le Petit Boulanger. 

posted @ 2:33 PM | Feedback (23)

TGRWT #5: Food For Thought

Frederic Bau, Chocolate Fusion - Chocolate in Cuisine, ISBN 8472121178 

posted @ 2:00 AM | Feedback (2)