Years ago, chef Dave Arnold expressed a desire for a substance that had the consistency, texture, and applicability of chocolate, but wasn't chocolate. He wanted to be able to coat food in ketchup as one coats, for example, cherries in chocolate. After some experimentation, he was successful. Here's his recipe:
1 kg de-odorized cocoa butter
325 g powdered tomato (spray dried or freeze dryed)
60 grams malt vinegar powder
25 grams salt
Spices to taste (onion powder, garlic powder, etc)
60 grams mycryo (to temper)
At the link, you can read about the preparation process, as well as see photos of the results. Pictured above are bits of chicken coated in the substance.
Link via J-Walk Blog
Tomato sauce on chicken?
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Better than choclate. Probably.
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Chocolate. Where's the edit button?
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Do not want.
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hmmm looks like a boneless buffalo wing! jeje
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I don't know Ali. As long as it's not intended as a dessert, I think it will find many delicious uses.
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I love my chicken coated in substance.
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NASA has a new addition to their menu!
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Mmm...Substance.
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Intriguing!
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disgusting! But then, I don't like ketchup at the best of times
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It's got de-odorized cocoa BUTTER, which means it has essentially nearly zero actual "chocolate" taste.
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Gross, it would be like eating the dried up ketchup from the cap of the bottle.
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