Where science meets cooking, dishes are created that surprise with their appearance, structure, and taste.
Ingredients:
Pumpkin Seed Oil and Maltodextrin Cookie (No Baking):
- Powdered sugar – 1 teaspoon
- Maltodextrin – 5 tablespoons
- Pumpkin seed oil – 4 tablespoons
Smoked Chocolate:
- White chocolate – 50 g
Preparation:
Pumpkin Seed Oil and Maltodextrin Cookie (No Baking): Maltodextrin is a polysaccharide and enzyme that accelerates chemical reactions. It is a substance naturally occurring in nature – it is derived from starch in the hydrolysis process. It can be purchased as a white powder. It has a slightly sweet taste and is commonly used in the food industry.
Preparation Method: Transfer the maltodextrin to a bowl. Add pumpkin seed oil and powdered sugar. Mix everything thoroughly using a kitchen whisk until the ingredients are combined. You should get a mass with a plastic consistency that is easy to shape in your hands.
Place the kneaded dough between two sheets of baking paper and press it with a heavy dish to obtain a flat cake. From the dough, you can form, crumble, or cut out pumpkin-shaped cookies of any shape.
Smoked Chocolate: Everyone knows the taste of chocolate – just like the taste and aroma of smoked dishes. What happens when we combine these sensations? Will chocolate still be associated with a sweet snack, or will it start to evoke associations with smoked sheep cheese from a mountain hut? Let’s find out through experimentation!
Preparation Method: Place hay in a pot. Break the chocolate by hitting the bar on the countertop, then transfer it to a plate. Light the hay in the pot using a handheld gas torch and let it burn to ash. When the flame subsides slightly, cover the pot with a bowl. When enough smoke gathers in the bowl, move it over the chocolate. Smoke for about 15 minutes.
Transfer the ash from the burnt hay to a small bowl. Place the smoked chocolate on dry, unburned hay. Sprinkle sifted ash over the top.
