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How to combine chocolate and caviar

  • Blanc Dominican Republic 31
  • 5 g Caviar
Heston Blumenthal accidentally created this combination, while he was looking for a tasty combination of chocolate and salty ingredients. One of the combinations he then made was chocolate and caviar. This proved to be very tasty and Heston wanted to know why! Analysis of both ingredients showed that they have flavour components in common. This combination set the base of the Foodpairing hypothesis.
Originally, the combination was made with bitter chocolate. For the visual aspect this was replaced by white chocolate, which is as good as indicated by the Foodpairing tree.

Place 5 g caviar on a chocolate bar. Serve immediately.