As a chef, I would say that I am personally nothing past an amateur. I can cook an occasional hamburger, grilled cheese, or quesadilla, but beyond the basics, I struggle to produce well thought out dishes. I try to work with family recipes, but I seem to never open a cookbook or look up how to cook a dish. I enjoy learning from my mistakes when it comes to cooking in the kitchen and learning how to adapt my techniques after a dish goes wrong. My love for cooking started while I was a Boy Scout, and going on campouts, in which I would have to cook easy, with minimal clean up for me and my fellow troop members. As the years went on I would try to cook more complex meals, leading to an expansion in the dishes that I could cook at home. When it came to choosing a recipe to base a blog around, I chose what from the outside might seem like a simple recipe for it consists of two ingredients, chocolate truffles. Throughout this blog, I will study the chemistry behind the chocolate truffle and experiment with the type of dairy or dairy substitute within the desert.
Chemistry in the Kitchen Spring 2021
Oh the science you will learn…