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Flavour molecules in cacao-molecular gastronomy
February 17, 2007
11:05 pm
Budapest, Hungary
Forum Posts: 81
Member Since:
December 12, 2005

I am continuously researching interesting things about flavour components in cacao and chocolate and discovered Bo Jensen’s page with a short description on those molecules (http://www.bojensen.net/Essent……htm#Cacao). I started to do this because of seeking for more accurate chocolate bar reviewing systems. Then I abandoned the concept and now I always give reviews on purely hedonistic descriptors but the world of flavour components remains an illuminating source.

The whole thing relates to molecular gastronomy that many of you must know much better than me. However, to give you a “taster” go and see the recipe of caramelised cauliflower with cocoa jelly.
So, chocolatiers in search of a new truffle filling, what name would you give to something similar to sell a single piece at all?