Culinology May_June 2012 - (Page 36)

CHOCOLATE Chocolate, in its many variations, has long been a favorite ingredient in desserts and various sweetened applications ranging from milk to breakfast cereal. With an increasing number of culinary professionals willing to explore new uses for old favorites, chocolate ingredients are making their way into savory applications — in everything from appetizers to condiments to center-of-plate proteins. A few years ago, the National Confectioners Association (NCA)’s Chocolate Council, Washington, DC, surveyed a range of food industry experts who confirmed a growing interest in using chocolate ingredients in main courses such as salmon, chicken and steak. That interest is now showing up on menus across the country. It’s no wonder, according to Susan Whiteside, vice-president of communications at NCA. “There are so many chocolate ingredients to choose from,” she said. “And the basic flavor of chocolate is very versatile in cooking. It provides for some surprising flavor combinations — especially when chocolate is infused with spices, salts, herbs and floral flavors.” Understanding chocolate The category of chocolate ingredients includes many different products, 36 | Culinology | MAY/JUNE 2012

Table of Contents for the Digital Edition of Culinology May_June 2012

Culinology May_June 2012
Table of Contents
President's Letter - Preparing for future challenges
Upcoming Events
Emerging Trends - Kokumi: Flavor from aging
Emerging Trends - Targeted innovation becoming the norm
Emerging Trends - Soup, salads showing strength on the menu
Competition - Going for Gold
Member Profile - Diving into the deep
Interview - Learning from experience
Ingredient Technology - Guat Gum bubble inflates
Chocolate - A winning combination
Petits Fours - Hispanics, singles altering retail trends
Petits Fours - Black Boar Truffle named 2012 product of the year
Petits Fours - Temperature and the intensity of taste
Ad Index

Culinology May_June 2012

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