Chocolate can be used in countless ways and is a much-loved ingredient. There is a huge variety in types of chocolate, partly because of its complex method of preparation. The reason why chocolate is such a joy to eat is because the melting point of cocoa butter is lower than a person’s body temperature, causing it to melt in the mouth.
Basic techniques: enrobing, tempering, moulding, ice cream, consommé, ganache, grating, mousse.
Taste combinations: strawberry, apricot, almond, aniseed, black pudding, cauliflower, lemon, goat’s cheese, coffee, vanilla, cinnamon, blackcurrant, watermelon, tomato, pear, peanut, mint, lime, ginger.