Chocolate-Coffee Mayonnaise with Garlic (TGRWT #1)
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Kategoriat: [ Ruoka ]
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 recipe blending chocolate, coffee and garlic, I couldn't of course resist. So I decided to adapt Hervé This' Chocolate Mayonnaise, using coffee instead of water and adding a hint of garlic.
Ingredients
- 130 g dark chocolate
- 50 mL strong coffee
- 1 tsp. dried garlic
- 1 egg yolk
- 1 pinch salt
Preparation
Melt the chocolate in the microwave oven. Let it cool down a bit (we don't want to cook the egg yolk!).
Mix the egg yolk with the salt for about thirty seconds with a spoon. Add one tsp. coffee and mix again. Add the chocolate, one bit at a time and mix continuously. Once it gets the consistency of mayonnaise, you can switch to using an electric whip. The preparation will thicken the more you add chocolate and the more the chocolate cools down. To keep the right texture, add one tsp. of coffee when it becomes too thick. Don't add too much coffee at a time, otherwise the preparation may loose its texture and become liquid. If it cools down too much and becomes difficult to mix, heat it in the microwave for about 8-10 seconds and mix well.
Once all the chocolate has been incorporated and the right texture has been found, grind the garlic in a mortar and add garlic, bit by bit until the taste of garlic becomes perceptible, but before it becomes dominating.
Comment
The mayonnaise first tastes strongly of chocolate, then develops the characteristic sharpness of garlic immediately followed by a definitive taste of garlic that lingers in the mouth along with the sweetness of the chocolate. After a couple of minutes, the taste (and slight bitterness) of coffee appears in the mouth, whereas the garlic is wearing off.
Is it good or not? Well, I think it is interesting although very unusual, but my wife hates it.
[ Postattu 28. elokuuta 2008 klo 00.05 | ei kommenttia | kestävä linkki ]
