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blog  chocolate  coffee espuma  coffee  double  espuma garlic  espuma  garlic chocolate  garlic  good  khymos  martin lersch  martin 
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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

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 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 organized the first They Go Really Well Together event suggesting to compose a...