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[Photo: Cooking Issues]

No, it's not some newfangled mole-inspired condiment, and it's not a chocolate-flavored ketchup. The French Culinary Institute's Dave Arnold, ever the food scientist, decided to create a solid that would suspend the flavors of ketchup—tomato, vinegar, salt, sugar—in a cocoa butter, just the way that cocoa solids are held within cocoa butter in your average chocolate bar. The result? A substance with the texture, look, and melt potential of chocolate—that tastes exactly like ketchup. Obviously, the dipping potential is limitless. (I'm particularly intrigued by those ketchup-dipped potato chips.)

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