Le Whif – ce n’est pas cool.

I’m all for using science to make good things better, but there’s definitely such a thing as going too far. Matt shared this link to today’s Boston Globe, which talks about a device that delivers chocolate to you in aerosol form.

Aside from a mild scientific interest in the technology, I’m not convinced. A lot of the experience of eating chocolate has to do with mouthfeel and the sensation of melting chocolate. Putting chocolate in aerosol form assumes that chocolate is simply an issue of taste – which it isn’t. It’s about taste, aroma and texture, and I’ll be surprised if all three of those are translated into aerosol form.

Aside from which, isn’t this just a case of molesting food? Chocolate’s a beautiful thing, and most chocolate makers (artisan chocolate makers, anyway) work very hard to craft their products. Turning it into a gimmicky aerosol delivery system seems more disrespectful than innovative to me.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food scienceTags, , 1 Comment

One thought on “Le Whif – ce n’est pas cool.”

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