Coming from science I do not find it very difficult to understand the science behind chocolate tempering, ganache emulsions, caramelization or Maillard reactions. Yet the practical work with those things is another story. I had to start as a full beginner.

Releasing chocolates from molds (molds were airbrushed with colored cacao butter)

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During christmas shopping I couldn’t resist to buy the one or other chocolate. Many became presents, some were kept. Then I also got chocoholic presents… now I end up sitting here with a big bunch of (most likely) delicious chocolate bars. Not a big problem, except for: where to start?

I wish you all a delicious 2014!
Your Sweet Matter Physicist

Today something really important.
Christmas is coming and especially in nearby Germany that means baking time, Weihnachtsplätzchen, Guzle, and many other german-like words for Christmas cookies. Every qualified German grandma1 has her own recipes and cookies are shared proudly and excessively. Oh yummy, Christmas time the time of eating tons of delicious home-made cookies.
Not everyone is as fortunate. If you do not live in Germany, or do not have a German mom or grandma… too bad2. But at least you might have some eatable cookies as well. What’s real bad though, is if you are a pony, or a dolphin3, … or a dog. But –how cool is that!!- at least German dogs are saved now!

“Weihnachtsplätzchen für Hunde” – Christmas cookies for dogs … but what about poor ponys and dolphins?

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1. Yes it should be grandma or grandpa, but the world of Christmas cookies hasn’t heart of post-gender theories yet. [↩]
2. Nothing better than a baking grandma, sure. The next best thing is maybe to put on your baker hat and start making some on your own, such as these or these or those. [↩]
3. The sad news: dolphins will again have a sad Christmas. Ponys, too. I am aware of the fact that I herewith share a billion dollar idea with you guys. Go for it! Mhhhh, algae-gingerbread. [↩]

No way to deny it. I am a science geek, and I will remain a science geek, no matter if in the lab or in the kitchen (the kitchen is a lab, too, I would say). When I spend time on learning new things about cooking, eating, sweets, or health, I still carry around that scientist in me.

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Last Sunday I went again to the Sunday Market in Amsterdam. That’s a real nice place for decent food and all kind of handcrafted bric-a-brac. It was cold, it was raining, this kind of ugly dark November weather that gives you the feeling that you’re about to get sick… but NO! No panic! Fear not! You’re saved. Saved by something that comes in form of an fantasy priced 30ml, bright green or orange liquid: SUPERFOOD!

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Another blog. Don’t ask why. Its a well-kept secret I will only reveal at a later time. Just to create some mystery and tension… can you already feel it?1 Apart from my super-secret-plan-to-be-revealed-much-later, my innermost self seems to be entirely convinced that the world has despreately waited for my numerous posts to come.

So let the posts begin…

1. You know, that’s a rethorical question. I don’t want an honest answer. [↩]