Flavor Trends, Strategies and Solutions for Menu Development




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“I’ve been playing around with cacao fruit. The pulp that grows on the outside of the cacao beans is usually left on the beans to ferment before roasting. However, some producers remove it and sell the pulp or a dried powder form. The pulp has a unique sweet and sour tropical flavor that creates a wonderful syrup for cocktails.”

—Ray Tremblay, Corporate Beverage Director, COJE, Boston

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.


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