When I started writing about chocolate places in Amsterdam I already had my two favorite spots. Until now, two things kept me from featuring them in full detail. I didn’t want to start with the greatest Amsterdam highlights. And I wanted to make sure that I spend enough time with all the other places Amsterdam has to offer (some of which I also liked a lot!). Still there’s always personal favorites. And if it comes to pralines/bonbons/chocolates, my favorite is: Metropolitan.
During a week in East Germany I had my fears of German regulations for artisan production confirmed. Unfortunately .
Researchers find that we can distinguish more than one trillion odors. Now, is that much or not?
Out of a set of 128 basic odors (I only depicted 100 boxes here), 10 (as shown here), 20 or 30 were mixed so that test persons could compare the smell of different mixtures. Two entirely different sets of flavor compounds were easy to distinguish (left), but if a substantial part of the compounds were identical (violet squares) it quickly becomes difficult to sense a difference (middle) or at about 90% overlap mixtures can not even be distinguished at all (right). Figure inspired by figures made in Bushdid et al. (Science, 2014).
The patisserie Holtkamp is another well-established Amsterdam location. In particular their pastries and –very Dutch- their “croquetten” can be found in many cafés and restaurants in Amsterdam, but also their handmade chocolates enjoy great popularity.
Last Sunday I enjoyed another chocolate tasting at Chocolátl.
When entering this place it’s hard to focus on chocolates, bonbons, candy only, because there is this huge amount of glamorous cakes and tarts in all colors and sizes. But even if you do focus on the chocolates only, it’s clearly worth a visit.
Howdy. I first wanted to entitle this post “the perfect chocolate mousse”, but that seemed to claim a little too much, right? Modest as I am, I consider it possible that some people might make even better (or at least equally good) chocolate mousse. But “quite good chocolate mousse” is simply not such a catchy title…
Systematic test of slightly different chocolate mousse recipes. From left to right: 0.5% iota-carrageenan (filled in canister at 80-90°C) | 1% iota-carrageenan (filled at 80-90°C) | 1.5% iota-carrageenan (filled at 80-90°C) | 1% iota-carrageenan (filled at 65°C). Each beaker contains 70g of chocolate mousse.
Some call it molten chocolate cake, some moelleux au chocolat, or fondant au chocolat, or coulant au chocolat… Some claim that they invented it, others deny it.