I'm not sure why, but for some reason I was under the impression that it was more complicated to melt chocolate into a desired consistency- however was pleasantly surprised when, after breaking some squares into a ramekin and
shoving it in the microwave, a silky smooth decadent concoction emerged, anxiously awaiting the introduction of a delicious piece of fruit (and then my mouth, of course.)
It's these simple, seemingly obvious practices that, once admitted to ones self the curiosity exists, allow a breakthrough of some sort to a whole new culinary world. I like to think this theory applies to practices outside
of the culinary world as well, but that's for another post.
Take burgers for example. This is a true representation of flavor-guessing. You have to either know or blindly hope that the distinct notes of pesto and ketchup (Hi, my name is Liz, I'm addicted.) somehow taste delicious together-
and when you are unsure and ignorantly optimistic, mental influence tends to become a factor. However, once the truth is discovered and, although significantly lacking desired additions to the dish, everything chaotically comes together beautifully, it again
opens a door you initially thought was a wall.
I'm a baker by love and experience, but I'm a cook by curiosity, and these small discoveries make it all worth while.
Even when uncovering the hard way that cinnamon, cherries and chicken, although all starting with a common denominator, don't really make the best chicken salad. Lesson learned.
And to think I'd never melted chocolate before.