I created a recipe for the They Go Really Well Together blogging event, this time hosted over at Le Petite Boulanger. The challenge was to create a dish using chocolate and meat. The initial discussion on the host blog was about mole and chilli. Rather than making the chocolate in a sauce for the meat, I wanted to do a dish where the chocolate was the main component and the meat was the flavoring agent. My initial idea was to fill a molten cake with consomme jelly, but I decided that would be disgusting.

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Molecular Fresh Fruit Plate: Watermelon Caviar on Watermelon Foam, Kiwi Noodles, and Pineapple Poi

Ingredients

For Watermelon Caviar on Watermelon Foam

• 1 Small, seedless Watermelon
• 100g Sodium Alginate Base (20g Sodium Alginate blended with 1 liter of water)
• 20g 1:1 Simple Syrup (boil 1 cup sugar in 1 cup water until sugar dissolves), plus more for whipped cream
• 5g Calcium Chloride
• 500g Water

• 1c Heavy Cream

  For Kiwi Noodles

• 1 very ripe kiwi fruit, peeled
• 1/2 t Agar Agar

• Sour Mix

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