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Preview: Comments on: Coffee espuma with garlic and chocolate (TGRWT #1)

Comments on: Coffee espuma with garlic and chocolate (TGRWT #1)



- dedicated to molecular gastronomy



Last Build Date: Sun, 07 Jan 2018 20:54:25 +0000

 



By: Martin Lersch

Wed, 04 Mar 2009 22:15:10 +0000

Cool :)



By: Andy

Mon, 02 Mar 2009 21:29:38 +0000

This recipe was received well by nearly all ,pastry chef suggested more choc, using coffee as a background spice, a little more 'mocha' maybe. Garlic, 2 cloves per ltr, snuk up on everyone after 4/5 mins! an interesting experience.



By: Martin Lersch

Tue, 24 Feb 2009 19:47:13 +0000

Yes - I would recommend at least 2 chargers for the 1 Ltr whipper. Generally speaking a higher pressure causes more expansion when the espuma leaves the whipper - that's equivalent to a lighter, more fluffy texture (but also something that could easier collapse if there's insufficient hydrocolloid to stabilize the foam).



By: Andy

Tue, 24 Feb 2009 13:18:23 +0000

If I am making choc, coffee and garlic espuma in a 1 Ltr whipper, do I have to double the charge or will 1 suffice? I would imagine double mix needs double gas. New to this espuma lark! Presumably less gas will make a thicker mousse/foam. Would like a sensible suggestion before experimenting several times if someone has already done it.



By: Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti

Thu, 03 Jul 2008 19:43:17 +0000

[...] Gli alberi gustativi possono essere utilizzati anche per combinare tra loro due alimenti apparentemente inconciliabili: aglio e cioccolato ad esempio. Conciliare questi due sembra una mission impossible vero? Ma ecco arrivare in soccorso l'Ethan Hunt della situazione: il caffí¨. Questo, avendo degli aromi comuni sia con l'aglio che con il cioccolato, dovrebbe riuscire a rendere possibile il matrimonio  "impossibile" tra aglio e cioccolato. Potete leggere sul blog khymos i risultati. [...]



By: Brew good coffee

Sun, 04 May 2008 02:01:56 +0000

Wow~~The picture is rather attractive! I really want to have a try



By: katrina taylor

Tue, 23 Oct 2007 15:32:31 +0000

I'm fascinated by experimental recipes, but particularly when created with a molecularly gastronomic consideration. I'm a chocolatier in the very early stages of business with lots to learn. my recent truffle with white stilton, mango and ginger, in a 34% cocoa butter Venezuelan white chocolate, [Icoa] and double cream has been a great success. I look forward to experimenting with garlic!



By: DMBLGiT: The Gallery (Page 3) from RealEpicurean.com

Sat, 19 May 2007 08:57:07 +0000

[...] #26 - ‘Coffee espuma with garlic and chocolate’ taken by Martin Lersch from Khymos, with a Canon Powershot A400. Martin is a molecular gastronomist; let’s all bring [...]



By: blog.khymos.org » Blog Archive » TGRWT #1 roundup - coffee, chocolate, garlic

Wed, 02 May 2007 22:44:29 +0000

[...] Coffee espuma with garlic and chocolate. Coffee and cream espuma with added chocolate and roasted garlic. Succession of taste and aroma: [...]



By: Blog & White

Sat, 28 Apr 2007 15:57:09 +0000

Chocolate-Coffee Mayonnaise with Garlic (TGRWT #1)... There's an old Alsacian joke going like this: “Chocolate is good, and garlic is good. How good is then chocolate with garlic?” When Martin at khymos.org organized the first They Go Really Well Together event suggesting to compose a...