Chocolate-covered Strawberries Dipped in Pop Rocks
Many modern chefs do
not accept the term molecular gastronomy to describe their style of cooking and
prefer other terms like "modern cuisine", "modernist
cuisine", "experimental cuisine" or "avant-garde
cuisine". Heston Blumenthal says molecular gastronomy makes cuisine sound
elitist and inaccessible, as though you need a degree in rocket science to
enjoy it. In the end, molecular gastronomy or molecular cuisine - or whatever
you want to call this cooking style - refers to experimental restaurant cooking
driven by the desire of modern cooks to explore the world's wide variety of
ingredients, tools and techniques. Molecular gastronomy research starts in the
kitchen where chefs study how food tastes and behaves under different
temperatures, pressures and other scientific conditions.
What if we told you we had a super-easy recipe that could
cover all three? Think about it, with these chocolate and pop rock-covered
strawberries, you could be watching fireworks and enjoying fun sugar explosions
in. your. Mouth. All you need are strawberries and the ability to dip them
twice: once in chocolate and once in pop rocks. And there you have it.
The Science behind It:
ü
Popping Sugar and effervescence. Effervescence is a chemical
reaction that results in the release of gas and the formation of foam, fizz and
bubbles.
Besides drinking soda, you
can get an effervescent effect on your own in your desserts using popping sugar
(Pop Rocks). Popping sugar is essentially sugar that contains carbon dioxide.
Once this type of sugar melts, usually as a result of contact with moisture,
the carbon dioxide gas is released, resulting in a popping sensation that is
felt in your mouth as you eat it. Fortunately, mixing it with melted chocolate
alone (like in the recipe below) will not melt it, as the oils and fats
normally found in chocolate don’t trigger the melting process.
Ingredients
Strawberries
Chocolate (Milk, Dark or White)
Popping sugar
(like Pop Rocks)
How to Make It:
ü
Melt chocolate, dip strawberries into the chocolate and then dip
them into the popping sugar. Let the chocolate and popping sugar-covered
strawberries cool and then eat them.
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