FOOD PAIRING PART II - FOOD FOR DESIGN

Next to matching food by common flavour components or a range of flavour components in common, you can also use foodpairing to pair food that doesn't match. Like chocolate and garlic. The trick then is to search for a third food product that has something in common with chocolate and with garlic. An example is coffee. Coffee has flavour components in common with garlic: Dimethyl disulfide and with chocolate: Methyl pyrazine.

You can also replace the coffee by roasted chicory like the chocolatier Dominique Persoone did. He is one of the most innovative belgian chocolatiers. You should have a look at his website where you can see how he makes a ganache with peas or how he is smoking chocolate. He has also a famous shop in Bruges: the chocolateline and delivers chocolates to reknown toprestaurants like Oud Sluis and Comme chez soi

[+ dominique persoone]
[+ the chocolateline]