Cocoa and Chocolate life

I’ve got the inspiration and created couple of recipes with cocoa and chocolate.

I’ve got the inspiration and created couple of recipes with cocoa and chocolate.

Since I was young, I always believed that cooking has been a natural part of me, and the kitchen a natural habitat. I have always tried to use different products in different moments of my life.

In the latter period of my life I’m living in Hanoi, Vietnam, where the ancient tradition of the city collides with the rapid ascension of the economic development.

And looking around I’ve got the inspiration and created couple of recipes with cocoa and chocolate, which coincidentally have nothing to do with the usual effect of the sweet dessert.

What actually excites me of cooking is mix/combine different known products and get as a result new horizons and new feelings to taste and explore something completely new and different from the usual flavour.

The other day I woke up thinking about a flavor that could combine together, even just a little bit, the Vietnamese culture with the Italian one.

And here we go……

The Goose liver mixed with a caramelized onions cream, two crispy asparagus and a couple of morels sautéed with thyme, stuffed with fois gras and chocolate zabaglione….. Fantastic!!

The zabaglione reminds me of the scent that I used to feel going hunting with my father on Sunday morning, the cocoa reminds me of my mother and the scent of her chocolate cake on the dining table, coming back from playing football.

What a lovely memories…..

Why combine cocoa Fettuccine with a ragout made of lamb, peas and peppers, all cooked at low temperature?..
I don’t know why…but I know it tastes really good…

This is my cuisine, and this is the everyday world.

Cocoa Fettuccine, salty but with a hint of bitterness that only that special brown powder can give, perfectly combine themselves with a lamb ragout made following the long generation family traditional style, with lots of love and passion.

Yes, because cuisine is first of all the art of pleasure which transmits the emotions to a dish where the flavor counts above all the rest.

The other day I woke up thinking about a flavor that could combine together, even just a little bit, the Vietnamese culture with the Italian one.

So I decided to go to work by walk, in order to see and focus on what the people in the street were feeling or eating.

So once in the kitchen, I mixed some white chocolate, some ginger, bought in Vietnamese market, and some truffle oil and I made a white chocolate and ginger mousse with a white truffle and caramel flavor.

Thinking now, I don’t know what came over me and why I did it, but I have to say that the coco-ginger mix was really interesting and funny, but presented as a normal mousse.

It has been ten years now that I’m traveling around this world crowed by various people and flavors, but I have to admit that it’s always a new emotion discover and get to know other customs and cultures.
Hanoi….as the salt…..but this is another story……


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