Please consider registering


— Forum Scope —

— Match —

— Forum Options —

Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Flavour molecules in cacao-molecular gastronomy
Budapest, Hungary
Forum Posts: 81
Member Since:
December 12, 2005
sp_UserOfflineSmall Offline
February 17, 2007 - 11:05 pm
sp_Permalink sp_Print

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?

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
14 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:


Saul V

Ricardo Ulloa

Reynerio Solis

Raul A Santos

Mois├ęs Gomez

Forum Stats:

Groups: 7

Forums: 26

Topics: 1825

Posts: 10538


Member Stats:

Guest Posters: 1

Members: 5100

Moderators: 0

Admins: 1

Administrators: Seventy%

Flavour molecules in cacao-molecular gastronomy | General Discussions | Forum