Sometimes I’ll stumble across a food pairing that seems so contradictory that it begs me to try it for myself. Time to try white chocolate and caviar pairing!
Apparently this pairing owes its genius to a compound called Trimethylamine which is found in both white chocolate and caviar, and according to Wiki has a fishy smell in low concentrations. This is odd because white chocolate doesn’t seem fishy, if it did I would probably like it more. Seriously, what is the point of white chocolate when you have the choice of dark chocolate instead?
Anyway, I had to try it. Problem was I didn’t have a fish mold. So I made one, actually two come to think of it- one made out of hot glue (from a glue gun), and one using agar agar.
Now, after trying this I realise the point of white chocolate – to go with caviar. It is really pretty decent.
There’s not much more to say about this so here’s some piccy-wicks.
