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	<title>Comments on: Chocolate Cremeux with Olive Oil and Salt</title>
	<atom:link href="http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/</link>
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	<item>
		<title>By: Thomas Blikshavn</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-3388</link>
		<dc:creator><![CDATA[Thomas Blikshavn]]></dc:creator>
		<pubDate>Thu, 12 Sep 2013 20:43:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-3388</guid>
		<description><![CDATA[This was quite easy to make; using a thermometer during the heating process really helped getting everything right. Its a somewhat mainstream combination which decreased the surprise factor relative to other flavor pairings I have tried. It´s still an awesome recipe though. Highly recommended.]]></description>
		<content:encoded><![CDATA[<p>This was quite easy to make; using a thermometer during the heating process really helped getting everything right. Its a somewhat mainstream combination which decreased the surprise factor relative to other flavor pairings I have tried. It´s still an awesome recipe though. Highly recommended.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: QuantumChef</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1654</link>
		<dc:creator><![CDATA[QuantumChef]]></dc:creator>
		<pubDate>Tue, 21 Aug 2012 03:40:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1654</guid>
		<description><![CDATA[You can remove it from the heat when it reaches nappe consistency. Time varies so the best results are obtained measuring the temperature or testing the consistency.

Good luck!]]></description>
		<content:encoded><![CDATA[<p>You can remove it from the heat when it reaches nappe consistency. Time varies so the best results are obtained measuring the temperature or testing the consistency.</p>
<p>Good luck!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Maria</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1653</link>
		<dc:creator><![CDATA[Maria]]></dc:creator>
		<pubDate>Mon, 20 Aug 2012 21:13:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1653</guid>
		<description><![CDATA[ok thank you my other question is if it needs to reach 183F or just untill &quot;Nape&quot; consistency? also how long does it take?]]></description>
		<content:encoded><![CDATA[<p>ok thank you my other question is if it needs to reach 183F or just untill &#8220;Nape&#8221; consistency? also how long does it take?</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: QuantumChef</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1649</link>
		<dc:creator><![CDATA[QuantumChef]]></dc:creator>
		<pubDate>Sat, 18 Aug 2012 18:45:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1649</guid>
		<description><![CDATA[It seems that the eggs / milk are being overcooked and they are curdling. First check you thermometer, a few extra degrees will curdle the mix. You can place the thermometer in boiling water and it should read 212 F at sea level. If this is not the issue, here are some additional tips http://www.bonappetit.com/tipstools/tips/2009/05/how_to_keep_custard_sauce_from_curdling 

Hope this helps!!]]></description>
		<content:encoded><![CDATA[<p>It seems that the eggs / milk are being overcooked and they are curdling. First check you thermometer, a few extra degrees will curdle the mix. You can place the thermometer in boiling water and it should read 212 F at sea level. If this is not the issue, here are some additional tips <a href="http://www.bonappetit.com/tipstools/tips/2009/05/how_to_keep_custard_sauce_from_curdling" rel="nofollow">http://www.bonappetit.com/tipstools/tips/2009/05/how_to_keep_custard_sauce_from_curdling</a> </p>
<p>Hope this helps!!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Maria</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1647</link>
		<dc:creator><![CDATA[Maria]]></dc:creator>
		<pubDate>Sat, 18 Aug 2012 06:13:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1647</guid>
		<description><![CDATA[I am trying to make the chocolate -cremaux and it looks broken. It took me more than 45min for it to reach 183F then it looked broken, I added the chocolate and still looked broken after mixing it. What did I do wrong? Please help ASAP!!]]></description>
		<content:encoded><![CDATA[<p>I am trying to make the chocolate -cremaux and it looks broken. It took me more than 45min for it to reach 183F then it looked broken, I added the chocolate and still looked broken after mixing it. What did I do wrong? Please help ASAP!!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: QuantumChef</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1274</link>
		<dc:creator><![CDATA[QuantumChef]]></dc:creator>
		<pubDate>Thu, 12 Apr 2012 03:52:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1274</guid>
		<description><![CDATA[Fruity refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth. Here you can read more about olive oil tasting http://www.oliveoilsource.com/page/olive-oil-tasting-terms]]></description>
		<content:encoded><![CDATA[<p>Fruity refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth. Here you can read more about olive oil tasting <a href="http://www.oliveoilsource.com/page/olive-oil-tasting-terms" rel="nofollow">http://www.oliveoilsource.com/page/olive-oil-tasting-terms</a></p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Jen</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1273</link>
		<dc:creator><![CDATA[Jen]]></dc:creator>
		<pubDate>Thu, 12 Apr 2012 00:37:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1273</guid>
		<description><![CDATA[what does it mean by &quot;fruity olive oil&quot;]]></description>
		<content:encoded><![CDATA[<p>what does it mean by &#8220;fruity olive oil&#8221;</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: QuantumChef</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1268</link>
		<dc:creator><![CDATA[QuantumChef]]></dc:creator>
		<pubDate>Tue, 10 Apr 2012 19:43:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1268</guid>
		<description><![CDATA[No, these are just an accent.]]></description>
		<content:encoded><![CDATA[<p>No, these are just an accent.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Raspberry_2010</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1263</link>
		<dc:creator><![CDATA[Raspberry_2010]]></dc:creator>
		<pubDate>Tue, 10 Apr 2012 03:22:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1263</guid>
		<description><![CDATA[Do the butter almond thins play a part in the molecular gastronomy of the chocolate or are they there as an accent?]]></description>
		<content:encoded><![CDATA[<p>Do the butter almond thins play a part in the molecular gastronomy of the chocolate or are they there as an accent?</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: QuantumChef</title>
		<link>http://www.molecularrecipes.com/flavor-pairing/chocolate-cremeux-olive-oil-salt/#comment-1225</link>
		<dc:creator><![CDATA[QuantumChef]]></dc:creator>
		<pubDate>Fri, 30 Mar 2012 22:53:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.molecularrecipes.com/?p=1288#comment-1225</guid>
		<description><![CDATA[This one needs to be served cold.]]></description>
		<content:encoded><![CDATA[<p>This one needs to be served cold.</p>
]]></content:encoded>
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