Herbs and gelification
April 29th 2010 Posted at Chocolate, Experiments
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Thursday, april 29th 2010
A few days ago I was strolling in one of these flower malls and something caught my attention. There was a stash of different herbs standing on a trolley and I found out that there was something special in it.
I found a mint plant which has a very specific mint chocolate taste. Imagine yourself eating a chocolate with mint cream in it. Amazing !! I also bought a normal mint plant to compare both tastes in chocolate. As you can see the leafs and the colors are a bit different. I wonder what the difference will be in pralines with ganaches based on fresh mint.
Chocolate mint plant
Normal mint plant
I also bought a new product that is used in a lot of kitchens by pastry chefs. The product name is Kappa. It’s a carragene made from sea alges. It has been re-invented by El Bulli in Spain. It is used to make gels of products with preservation of the taste. Once the product is ready I will post more about it. (Thanks for the tip Xavier De Smit!)
Thats all for now, enjoy the last sun and perhaps a terrace and a good beer.
Alain
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