Chocolate Foodpairing by Belcolade Draws Interest
Chocolate Foodpairing by Belcolade is an easy to understand guide that identifies which foods combine best with its exclusive Collection range of origin chocolates - even the seemingly unpairable.
4 Nov 2009 --- An international audience was introduced to “Chocolate Foodpairing by Belcolade” at Salon du Chocolat Professionnel in Paris, from 14-16 October – and the response was phenominal, with visitors eager to try the exciting pralines we created for the show, and to find out more about the innovative Chocolate Foodpairing creative concept.
Chocolate Foodpairing by Belcolade is an easy to understand guide that identifies which foods combine best with its exclusive Collection range of origin chocolates - even the seemingly unpairable! Designed for chocolatiers, artisan and industrial bakers, patissiers, and restaurant chefs; the guide is intended to inspire creativity for new and exciting products that exceed consumer expectations for exceptional taste.
Because the taste of the origin chocolates in the Collection range excel in specificity and uniqueness, each can be paired with a different range of foods. This means that many, very specific flavour combinations can be created, which is less possible when using standard chocolates that deliver more generic flavour profiles.
Belcolade chefs Stef Aerts and Stéphane Leroux together with master chocolatier Geert Decoster and Michelin Star chef Peter Coucquyt, created amazing recipes that feature in the guide and delighted visitors to the show. These included Peru Red Pepper (which combines Peru 64 with red pepper, black pepper, and strawberry) and Lemon with Basil (combining Dominican Republic 31 with lemon jelly and white ganache with basil).
Belcolade is the first company to fully explain foodpairing within the World of chocolate. Following the principles established by foodpairing pioneer Heston Blumenthal, the flavour profile of each chocolate has been analysed at a molecular level. Each profile has then been compared against a database of several hundred other foods and beverages (including fruits, vegetables, beans, dairy products, meats, and fish), and matched with those that share the same major flavour components.
Some of the pairings identified instinctively sound like manna from heaven - strawberry, coconut, and honey for example will all pair wonderfully with Belcolade's Blanc Collection Dominican Republic 31 chocolate. But, more surprisingly, so will tomato, cheddar cheese, and grilled beef - because they share those all important major flavour components.
The pairing analysis for each of the Collection origin chocolates is presented in an easy-to-follow graphical format, so that professionals can experience and create their own unique and original recipes quickly and with confidence. In the near future we will launch an on-line tool making Chocolate Foodpairing by Belcolade even more accessible for our customers.
Chocolate Foodpairing by Belcolade:
- A new & unique creative tool
- Promoting the Collection Origin range
- Inspiring creativity
- Easy to use and understand
- Widespread enthusiasm among customers
