The organoleptic aspect of extra virgin olive oil is now recognized as a characteristic to be taken into consideration (even if there remains some misunderstanding associated with the hedonistic concept of ‘good’, different from the technical concept of ‘good’), despite a prevalence of the nutraceutical component which Those who promote it like it so much. Let’s just say that after a few decades of work with informative tastings, the idea that being an ingredient is possible to play with is slowly gaining ground, very slowly.think of it not only as a preservative, cooking medium or food matrix, but also as a more or less playful component of preparations.
A specific and interesting characteristic of this ingredient is the ability to enhance some organoleptic peculiarities of other ingredients, both by affinity and by taste contrast, but also sometimes, by aromatic affinity, when we find ourselves in the presence of oils with an exceptional or important character . And so some sensations of even unripe fruit combine very well with fruit salads while the organoleptic dialogue created with desserts is truly unique. A challenge that is not new and which today seems to be experiencing an interesting season and, I would say, finally.
The combination of oil and chocolate, in particular a fairly tannic chocolate with notes of toasted fruit, dried fruit and bread crust, results in the emergence of the secondary vegetal and spicy hints of the chocolate which resonate with those present in the oil. In fact it is a question of resonance, like two vibrating bodies moving at the same frequency, with a decidedly harmonious result although bold and little known. The quality and excellent extra virgin olive oil, dosed in the right quantity, manages to enhance some characteristics present in the other ingredients, which had previously remained in the background, a little hidden and which suddenly reveal themselves in the mouth. The distributive capacity of the fat then allows it to involve the taste buds with great visual impact: the fats, in fact, both from the extra virgin olive oil that we have chosen and from the cocoa butter, will find a meeting point by first imprisoning and then releasing those volatile molecules that they enthuse us in the aromatic profile of the two foods.
So which oils should you choose for chocolate? Naturally, the kinesthetic aspect of the preparation that we have chosen for tasting will also have to be evaluated because, it goes without saying, that a spongy substrate such as a sponge cake will make it organoleptically different compared to a cremino or a ganache. Secondly, chocolate must be evaluated in its bitter, acidic and toasted component and therefore which of these we want to underline with the use of extra virgin olive oil. Finally, let us remember that an excellent oil, which expresses the strength of its olfactory-taste connotation, must still be dosed in relation to the expected result.
Happy exploration and good oil.
