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February 4, 2007

We go together — like Parmigiano Reggiano and chocolate?


No sooner did I ask Enoch Choi if he thought Friday's (February 1, 2007) featured chocolate-covered Parmigiano-Reggiano was "yum or yuck?" than he shot back a photo of "Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma" (top), the final course in Chef Masaharu Morimoto's seven course menu revolving around Prosciutto di Parma and Parmigiano Reggiano.

February 4, 2007 at 11:01 AM | Permalink


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dude, you're fast. I'm not sure if I'd enjoy it, but there's a few complementary flavors:
chocolate & salt crystals in the parmigiano and the salt of the ham
roasted notes of chocolate and aged flavors of the parmigiano
I think I would like it after all ;)

Posted by: enoch choi | Feb 4, 2007 6:07:52 PM

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