It seems odd, but chocolate and cucumber share aroma’s and you can combine them in a dish. Let’s have a look.
If you choose cucumber as a main ingredient with the Foodpairing Inspiration Tool and as a next step search for chocolate, you will see many matches appear.
Foodpairing Inspiration Tool
Thats because the same fresh, apple, grassy, citrus and orange notes typical for the cucumber flavour are also present in these types of chocolate.
This combination opens door to original recipes like using cucumber for breakfast or in a dessert.
During Business Hour at Berlin Barconvent we prepared a Foodpairing breakfast with chocolate bread and cucumber as well as a croque monsieur with white chocolate and cucumber.
Chocolate – Cucumber – Raspberry – Roast Beef
White Chocolate – Cucumber
Lets built up the recipe of this Astroid by Michel Eyckerman, by making layer by layer.
Next to cucumber and chocolate we have also found a link with hazelnut, honey, almonds, lemon, black and green tea. To turn these ingredients into an interesting dish we will play around with different textures for the different layers.
Cucumber – Chocolate – Hazelnut – Black Tea
Lemon and Almond Crumble
- 175 g of flour
- 100 g almond powder
- 125 g butter
- 225 g sugar
- 3 lemon zeste
- 100 g cocoa butter
Mix the first 4 ingredients till you obtain a sandy dough. Bake at 175°C till it’s golden brown. Let it cool down. Mix the crumble with the melted Belcolade Cocoa Butter. Pour the crumble in a circle of 14cm and freeze with the honey and hazelnut.
Honey Hazelnut Biscuit
- 500 g eggs
- 200 g hazelnut powder
- 175 almond powder
- 175 g honey
- 200 g icing sugar
- 100 g flour
- 330 g egg white
- 50 g sugar
Whip everything together, spread out on a baking tray. Bake at 240°C for 5min.
- 500 g cucumber juice
- 80 g sugar
- 40 g honey
- 10 g gelatin
Make fresh cucumber juice and heat up the juice till 40°C together with the honey. Add the gelatin, pour in a Flexipan mould 14cm and freeze it.
Black tea – chocolate Crême
- 450 g Cream 35%,
- milk QS
- 20 g black tea
- 570 g Vanuatu 44 milk chocolate
- 100 g butter
Boil the fresh cream and the black tea and let it infuse for 5 min. Pass through a sieve and add milk till you have your original weight of 450g again. Heat up again till 85°C and pour onto the Belcolade Origins Vanuatu 44. Mix to obtain a homogeneous filling. When the cremeux reaches a temperature of 35°C, add the butter and mix again.
- 250 g milk
- 250 g cream
- 100 g egg yolk
- 550 g milk chocolate Vanuatu 44
- 6 g gelatin
- 450 g cream
Boil the milk with the cream and pour this onto the egg yolks. Add the Belcolade Origin Vanuatu 44 and mix. Add the gelatin and mix again. Add the semi whipped fresh cream. Fill 1/3 of a circle with mousse.