Dark chocolate is strongly marked by aromas resulting from Maillard reactions (generated by cooking food). Its aromatic profile is very similar to that of barrel-aged wines, maple syrup, coffee and grilled/roasted foods. Aromatic compounds such as pyrazines (wet earth/vegetable aroma), furaneol, and other aromatic compounds are also added.
Complementary Ingredients
- Garlic
- Coffee
- Onion
- Chocolate
- Cabbage
- Elderflower
- Pea
- Corn
- Chicken
- Squid ink
Wine & Complementary Drinks
- Cachaça
- Belgian abbey beer
- Grenache
- Pomerol (aged)
- Pu-erh tea
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.