I'm having a dinner party tomorrow and I want to do a combination of parmesan and cocoa as an amuse bouche, as I have some fantastic cheese and cocoa on hand. My initial idea was to do a savory chocolate pudding on a parmesan crisp, as a nice little bite, but I am having two problems.
1) I have done some reading, and apparently the flavor compounds that make chocolate and parmesan go well together change a bit when the parmesan is toasted. How else could I serve an amuse bouche with those two flavors?
2) How do I make a savory chocolate pudding? I'm not sure enough about the chemistry to make a normal pudding and just leave the sugar out. If people don't think that will be a problem, what is your favorite pudding recipe?
(There's a link that discusses chocolate and parmesan, if you are curious.)
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