12 hours ago, EmmMax said:You mean you dont like trout ganache?
It's just the look... never liked scales, I really hate snakes.
Years ago I made a dual layer bonbon that had a prawn bisque ganache (dark chocolate) and a hibiscus flower ganache (white chocolate), here is the page I made when I had a blog (it's in Italian). Taste was very different than what I expected: the toasted notes of the bisque overlapped with the toasted notes of the dark chocolate, while the "fruity" notes of the prawn overlapped with the hibiscus ones. So it tasted like a weird hibiscus praline and not a fishy praline. You could tell there were prawns, but it was not frontal.
After making them I gave one to various people (separately), without saying what it was, this way:
me "hey, please try this new praline I made and tell me what you think"
people "ok... uhm, it's weird but it tastes fine"
me "so do you like it?"
people "yes, it's good"
me "would you buy it?"
people "yes, I think so"
me "what do you think the flavors are?"
people "I can't say... tell me"
me "it's prawn and hibiscus"
people "...PRAWN???"
me "yes, prawn, the crustacean"
I'm an idiot and didn't carry a camera to record their faces.
Teo
