Kitchen Chemistry - Chocolate - Part 2/2 - Heston Blumenthal

Summary

In this video, the chemistry of chocolate and flavor combinations is explored, featuring a unique dish combining chocolate and blue cheese. The recipe includes ganache with coffee, blue cheese, and chocolate, along with a dessert featuring popping candy, caramel, and a variety of chocolates. Scientists at Firmenich in Geneva explain the molecular similarities between chocolate and blue cheese, shedding light on why these two flavors work so well together. The video also delves into the science behind unusual flavor pairings, such as white chocolate with caviar, and finishes with an innovative dessert from the Fat Duck.

Takeaways

• 😀 The concept of combining chocolate and blue cheese, inspired by French chef Michel Bra, works due to the shared molecular profiles between both ingredients, including similar ketones.
• 😀 The preparation of a ganache involves combining whipping cream, cracked coffee beans, fresh espresso, and blue cheese, creating a smooth mixture before adding chocolate and butter.
• 😀 The ganache is chilled in the freezer and later used as a core ingredient in a chocolate dish with a surprise molten center of chocolate and blue cheese.
• 😀 To make the chocolate casing, egg yolks and sugar are whipped together before gradually incorporating melted butter and chocolate into the mixture.
• 😀 The base of the dish involves buttered ring molds filled with chocolate mixture, which is baked with a square of frozen ganache at the center to create a flowing molten chocolate experience.
• 😀 Chocolate and blue cheese share many of the same molecules, including ketones, which give both ingredients fruity and cheese-like notes, making their pairing scientifically sound.
• 😀 Scientists at Firmenich, a leading flavor and perfume company, use mass spectrometry to analyze and map the molecular composition of flavors like chocolate and blue cheese.
• 😀 The science behind food combinations explains why some pairings work (like chocolate and blue cheese) and others, like basil and coffee, don't, due to incompatible molecular profiles.
• 😀 An unusual but scientifically-backed combination of white chocolate with caviar has a similar molecular profile, making the pairing more compatible than one might expect.
• 😀 The 'Chocolate Lilies' dish involves seven forms of chocolate, including popping candy and caramelized puff pastry, with a hidden surprise of crunchy textures and flavors released in the mouth.

Q & A

Why does the combination of chocolate and blue cheese work so well?

The combination of chocolate and blue cheese works due to the molecular similarities between their flavor profiles. Both contain similar ketones, which are compounds that provide fruity or blue cheese-like characteristics. These ketones are also found in fruits like strawberries and raspberries, creating a harmonious flavor interaction between chocolate and blue cheese.

What role do ketones play in flavor combinations?

Ketones are compounds composed of carbon and oxygen that are responsible for fruity or blue cheese-like flavors. In both chocolate and blue cheese, ketones contribute to their distinct flavor notes, helping them pair well together. They are also found in fruits, further explaining the compatibility of chocolate and blue cheese.

How does the flavor analysis of blue cheese work in the lab?

Scientists analyze the flavor of blue cheese using a needle coated in a super-sensitive absorbent powder that collects volatile molecules from the cheese. These molecules are then processed in a mass spectrometry machine, which generates a graph of the flavor molecules, revealing their different peaks and intensities, such as butyric acid for a buttery note and esters for fruity notes.

What is the significance of molecular profiling in understanding food pairings?

Molecular profiling helps explain why certain food combinations taste good or bad together. By breaking down the chemical structures of ingredients, scientists can identify shared molecules and predict how flavors will interact. This scientific approach removes the subjectivity of taste, offering a clearer understanding of flavor pairings.

Why do basil and coffee not pair well together?

Basil and coffee have incompatible molecular profiles, which is why their combination tastes unpleasant. The scientific breakdown of their flavor molecules shows that they do not share the same flavor components, making the pairing taste foul when combined.

How does the process of making the chocolate and blue cheese ganache work?

To make the ganache, whipping cream is combined with cracked coffee beans and fresh espresso, brought to a boil, and then immediately removed from heat. Blue cheese is added, followed by chocolate and butter. The mixture is stirred until smooth and then strained, before being placed in the freezer to set.

What is the function of the egg yolk and sugar mixture in the chocolate dessert?

The egg yolk and sugar mixture is whisked until it whitens and increases in volume. This creates a light, airy base for the chocolate mix, which will be combined with melted chocolate and butter. This helps the dessert achieve a smooth texture and rich flavor.

How are the chocolate molds prepared in the recipe?

The chocolate molds are prepared by buttering small ring molds, placing them on a baking tray, and lining them with silicon paper. A spoonful of chocolate mix is added to cover the base of the mold, followed by a square of frozen ganache, and then topped with more chocolate mix before baking.

What is the concept behind the 'molten chocolate' effect in the dessert?

The molten chocolate effect is achieved by baking the chocolate dessert for 10 minutes, then carefully cutting around the inside edge of the mold to release the chocolate, which flows out in a river-like motion. This creates a surprise element of melted chocolate and blue cheese when the dish is served.

What are the different forms of chocolate used in the final 'chocolate lilies' dish?

The 'chocolate lilies' dish incorporates several forms of chocolate, including a base made from milk chocolate and praline paste, a ganache center, tempered bitter chocolate for coating, and a chocolate glaze. This layered approach adds complexity to the flavor and texture of the dessert.