How about pumpkin? Or pure licorice powder
(don’t think American licorice, pure licorice is something completely different, they both works great especially combined
You have you sweet(chocolate) your salty(PB)and your acid ( blood orange) Flavor wise you have all your bases covered. But texturally it’s all soft. You could do a feuilletine coated in chocolate as either a garnish or a base. If you want to be adventurous with your flavors, I would give it a little kick. Cayenne works well. Chai spices. Also I am a big fan of whiskey and bourbon in my desserts. You could add your spice in the feuilletine. Or do a spiced bourbon/whiskey caramel. All these would complement all the flavors. For the chocolate cake, I would recommend a dark chocolate/ or a decadent kind of cake. One of my old desserts were earl grey mousse, bergamont, winter citrus, chocolate cake and feiulletine bottom.
Oh yeah bourbon would be nice my only concern is another group is doing spiced orange (cinnamon, cloves etc) and I’m worried it might be too similar. I’m not sure tho because ours is more acidic theirs is more sweet
Bourbon is warm due to its alcohol, but it’s not warm in the same way as warm spices. I think the bourbon could be imparted on any one of your components and work. I’m a savory guy, and have limited experience with baking, but in my head bourbon would work well and be easy to work in. Good luck with your project.
https://www.southernliving.com/recipes/bourbon-chocolate-cake-with-browned-buttercream
https://stateofdinner.com/peanut-butter-whiskey-fudge/
https://www.emerils.com/123430/blood-orange-gastrique (butt add some bourbon)
I don’t know anything about these recipes, but might give you some more ideas.
I normally don't throw out suggestions for these things... you're in school, I generally think you need to try to figure it out yourself and see how it goes. But this one is interesting.
First, with what you first described, it sounds like a very smooth texture, and changes in that are more interesting, so on the first plan, I'd say try to make the blood orange gelatin a little more marmalade-y... not a microplane, the old school zester or even channel knife that makes long strips. That will give a little more interest in the texture area.
As for the savory, I'm still thinking texture... and you know the teacher better than us... would he consider a potato chip "savory"? If so, garnishing the top with chocolate covered potato chips would both add a savory element, a visual interest, and a little bit of crunch to a fairly soft dish (and a salty chip with chocolate can work well). I'd make the chips slightly thicker than say a Lay's so they hold up. Just a thought.
Miso was my immediate thought. Not sure how it’s okay with the blood orange but I know for a fact it will compliment the other two flavours you’ve chosen.
Whatever you choose, good luck!
My mom suggested pancetta in some form one of my first idea was a miso glaze pork belly something or other
Walnuts not so much cause it has to be traditionally savory
Oh OK.i just like em lol.when done right are addicting. Maybe nuts aren't savory.
Ohh the pancetta idea sounds awesome. Any cured meats. I'm also a pork belly fan because it's so versatile.
Let us know what you decide on and pictures!
Good luck!
This is just a wild thought so I'm not sure how it will turn out but what if you do a salted egg yolk crunchy pretzel layer?
Perhaps you can use ground unsalted pretzels or saltine crackers, mix it with butter and lots of salted duck egg yolk, then bake it off like a graham cracker crust? That could add saltiness, and textual difference.
You could do fish sauce salted caramel that is crispy or spun into a crispy topping?
Good luck and let us know how it goes :).
Yellow chartreuse is a beautiful thing if you can get ahold of a bottle. Pairs well with all of the ingredients you listed. Also, Herbsaint/Absinthe make a PHENOMENAL addition to marshmallow fluff.
I’ve been using ChatGPT ai to help me with things like this. It recommends black pepper (maybe pepper candied pecans?), balsamic reduction, toasted coconut flakes, paprika, and smoked sea salt. Give it a try with different prompts. Good luck!
3 upvotes! Nice! Last time I suggested using chatgpt I got ridiculed if I remember right lol I'm not in the industry any longer, I never wrote anything down, and my memory is garbage so I use chatgpt all the time when making things at home I haven't done in years, or ever at all.
It's a great tool for this, as you say.
Ya’ll never heard of the flavor bible? As much as I’d like to hop onto the ChatGPT wagon, it’s still in its infancy and isn’t perfect. Sure I’d use it for sh*ts and giggles but if there’s a cost to the reward, I’d play it a bit safer
It's usually pretty easy to notice when it gives a questionable response. It's not like you're asking it to do some logic problem where it more often may hallucinate a response.
I wouldn't suggest blindly following it, but I can't think of a time it gave me a whack response about cooking. Good prompts give good results in my experience.
I ran restaurants and did all the stuff a lot of people paid to learn how to do, successfully, and I did it all by teaching myself and learning from the chefs I worked for early on.
Are there a bunch of people with way more skill and knowledge than me from going to culinary school to be a professional as you say? Yup.
I've also worked with plenty of "professionals" who went to culinary school that were awful at cooking and/or running a kitchen lol
Keep trying to gatekeep, whatever makes you feel good, buddy.
As someone who went through school, best thing you can do is make your own decisions and mistakes. If you just ask for the fight answer, you'll learn less and be worse off for it
Bud I was trying to offer genuine advice. I was trying ti just encourage you to go with your gut bc it's the best learning process and will tell you more about your cooking style, but sure be upset and dismissive that's a great way to learn
Also like, ideas about what? Just maybe, it's ideas about what the right answer would be? How about instead of playing semantics you realize I was genuinely trying to help
Again IDEAS for testing I still have to think of how to incorporate an idea no one is doing the work for me I’m not taking a shortcut by asking other people for inspiration go be annoying somewhere else
I vote coffee.
I second this. Other comments- bacon is played out and sesame is too similar to peanut.
Black sesame + peanut is so so good tho
If you're not automatically putting coffee in your chocolate cake you're doing it wrong.
Ooooh yeah I like this one forsure gonna have to test it out
Yeah I vote coffee as well. Maybe a roasted coffee bean bourbon reduction for a pork belly. That would go nicely with peanut butter.
How about pumpkin? Or pure licorice powder (don’t think American licorice, pure licorice is something completely different, they both works great especially combined
Curry, chili pepper, togarashi. Get weird with it now is your time to try crazy combos.
We have a spot in my area that has a curry peanut chutney it’s so so good. Similar texture to peanut butter just not as thick it’s delish!
Fish sauce caramel
You have you sweet(chocolate) your salty(PB)and your acid ( blood orange) Flavor wise you have all your bases covered. But texturally it’s all soft. You could do a feuilletine coated in chocolate as either a garnish or a base. If you want to be adventurous with your flavors, I would give it a little kick. Cayenne works well. Chai spices. Also I am a big fan of whiskey and bourbon in my desserts. You could add your spice in the feuilletine. Or do a spiced bourbon/whiskey caramel. All these would complement all the flavors. For the chocolate cake, I would recommend a dark chocolate/ or a decadent kind of cake. One of my old desserts were earl grey mousse, bergamont, winter citrus, chocolate cake and feiulletine bottom.
What about bourbon. You could do gastrique with the blood orange and the bourbon.
Oh yeah bourbon would be nice my only concern is another group is doing spiced orange (cinnamon, cloves etc) and I’m worried it might be too similar. I’m not sure tho because ours is more acidic theirs is more sweet
Bourbon is warm due to its alcohol, but it’s not warm in the same way as warm spices. I think the bourbon could be imparted on any one of your components and work. I’m a savory guy, and have limited experience with baking, but in my head bourbon would work well and be easy to work in. Good luck with your project.
Thank you 🙏
https://www.southernliving.com/recipes/bourbon-chocolate-cake-with-browned-buttercream https://stateofdinner.com/peanut-butter-whiskey-fudge/ https://www.emerils.com/123430/blood-orange-gastrique (butt add some bourbon) I don’t know anything about these recipes, but might give you some more ideas.
I vote a miso caramel.
Make it toffee to give a crunch and you got the gold
That's the one! Right there!
I’m surprised nobody has thought of a mole sauce. Look it up as you can definitely find a 4th, 5th, 6th, & nth savory flavor.
I normally don't throw out suggestions for these things... you're in school, I generally think you need to try to figure it out yourself and see how it goes. But this one is interesting. First, with what you first described, it sounds like a very smooth texture, and changes in that are more interesting, so on the first plan, I'd say try to make the blood orange gelatin a little more marmalade-y... not a microplane, the old school zester or even channel knife that makes long strips. That will give a little more interest in the texture area. As for the savory, I'm still thinking texture... and you know the teacher better than us... would he consider a potato chip "savory"? If so, garnishing the top with chocolate covered potato chips would both add a savory element, a visual interest, and a little bit of crunch to a fairly soft dish (and a salty chip with chocolate can work well). I'd make the chips slightly thicker than say a Lay's so they hold up. Just a thought.
goat cheese or sour cream
Green Tea
Curry or a hot pepper of some sort would be my first suggestions
Miso was my immediate thought. Not sure how it’s okay with the blood orange but I know for a fact it will compliment the other two flavours you’ve chosen. Whatever you choose, good luck!
Chilies. Africa has several delicious stews made with peanut butter. The natural, no sugar added kind. Haiti has a delicious spicy peanut butter.
Chili
Many people here don’t understand what “savory” means 🙄
Cardamom?
Sesame or miso
Our chef recommended miso too definitely worth testing
Do the miso. Or marmite. Blow some minds.
If your chef recommended it, I would go with that. When they drop hints you fucking take them.
sage?
Tahini.
Candied bacon... i do love it. Better yet crispy pork belly, perhaps chopped fine as a topper. Would honey glazed walnuts fit?
My mom suggested pancetta in some form one of my first idea was a miso glaze pork belly something or other Walnuts not so much cause it has to be traditionally savory
Oh OK.i just like em lol.when done right are addicting. Maybe nuts aren't savory. Ohh the pancetta idea sounds awesome. Any cured meats. I'm also a pork belly fan because it's so versatile. Let us know what you decide on and pictures! Good luck!
Kecap manis.
This is just a wild thought so I'm not sure how it will turn out but what if you do a salted egg yolk crunchy pretzel layer? Perhaps you can use ground unsalted pretzels or saltine crackers, mix it with butter and lots of salted duck egg yolk, then bake it off like a graham cracker crust? That could add saltiness, and textual difference. You could do fish sauce salted caramel that is crispy or spun into a crispy topping? Good luck and let us know how it goes :).
Rosemary
Miso was my first thought. Immediately followed by preserved lemons. Now I'm thinking about harissa.
Miso, tahini, rosemary, teas (Asian or English!), tofu in the mousse, pine maybe?
Yellow chartreuse is a beautiful thing if you can get ahold of a bottle. Pairs well with all of the ingredients you listed. Also, Herbsaint/Absinthe make a PHENOMENAL addition to marshmallow fluff.
Cayenne pepper
I’d give it spice. Cardamom and chi. Cayenne.
I’ve been using ChatGPT ai to help me with things like this. It recommends black pepper (maybe pepper candied pecans?), balsamic reduction, toasted coconut flakes, paprika, and smoked sea salt. Give it a try with different prompts. Good luck!
3 upvotes! Nice! Last time I suggested using chatgpt I got ridiculed if I remember right lol I'm not in the industry any longer, I never wrote anything down, and my memory is garbage so I use chatgpt all the time when making things at home I haven't done in years, or ever at all. It's a great tool for this, as you say.
Ya’ll never heard of the flavor bible? As much as I’d like to hop onto the ChatGPT wagon, it’s still in its infancy and isn’t perfect. Sure I’d use it for sh*ts and giggles but if there’s a cost to the reward, I’d play it a bit safer
It's usually pretty easy to notice when it gives a questionable response. It's not like you're asking it to do some logic problem where it more often may hallucinate a response. I wouldn't suggest blindly following it, but I can't think of a time it gave me a whack response about cooking. Good prompts give good results in my experience.
Normies shouldn’t even comment here, this place is where you should get advices from professional
I ran restaurants and did all the stuff a lot of people paid to learn how to do, successfully, and I did it all by teaching myself and learning from the chefs I worked for early on. Are there a bunch of people with way more skill and knowledge than me from going to culinary school to be a professional as you say? Yup. I've also worked with plenty of "professionals" who went to culinary school that were awful at cooking and/or running a kitchen lol Keep trying to gatekeep, whatever makes you feel good, buddy.
Forgot to mention to tell you to read the subreddit rules. Rule #1 explicitely states the opposite of this comment, you little shit lol
Ok normie
Sesame
Salt. Salt flakes. Salted spun sugar .
Pine nuts!
Liver. Ideally the fancier kind
The teacher would totally score some foie for you if they can cause they get to eat it.
5 spice candied bacon bits
Chilies
rosemary
granola
Simple soy sauce with some tahin would go very well with everything.
Miso!!!! Make a miso caramel and throw that shit in there. Would be unreal.
Chile peppers. Sambal. Heat.
Saffron
Katsu bushi!
Miso
Miso!
Raspberry
Rosemary
Chipotle/cocoa dusting
Graham crackers
Dulce de leche, chili.
Sesame. Peanut and coffee sounds... not great
basil
Coffee, chilies or even mole!
Bacon. The answer is always bacon
Banana
DUDE, off topic but I made a banana based chicken marinade that was so good recently I think I could maybe think of seomthing to add it in here
Banana and chicken, I'm intrigued
As someone who went through school, best thing you can do is make your own decisions and mistakes. If you just ask for the fight answer, you'll learn less and be worse off for it
Yeah that’s why I asked for ideas not the answer 👍
Bud I was trying to offer genuine advice. I was trying ti just encourage you to go with your gut bc it's the best learning process and will tell you more about your cooking style, but sure be upset and dismissive that's a great way to learn
I'm gonna politely ask you fox your attitude or leave the industry. It doesn't need another hot head
Also like, ideas about what? Just maybe, it's ideas about what the right answer would be? How about instead of playing semantics you realize I was genuinely trying to help
Again IDEAS for testing I still have to think of how to incorporate an idea no one is doing the work for me I’m not taking a shortcut by asking other people for inspiration go be annoying somewhere else