Einiges von dem experimentellen Geist der molekularen Küche findet man im Food Hacking-Wiki: „We invite you to check out our works in progress – recipes in development, dining projects, kitchen hack labs, research on products and techniques, and other culinary writing.“ Eines dieser Projekte dreht sich zum Beispiel um die Herstellung einer perfekten Schokoladenmousse:
Hot chocolate Mousse
Recipe
225 g 30% cream
150 g 64% chocolate (Valrhona Manjari)
1 g xanthan gum* Bring cream up to the boil and blitz in xantham gum.
* Whisk into chocolate.
* Pour into a heated Nitrous Oxide Siphon and add 4 charges. Dispense immediately.Developed and conducted by Sam and Marc for fun.
Development
* Push the cream element so there is more air in foam. Need to maintain richness and melting character
* Replace the cream element with boiling water to get a cleaner chocolate taste
* Try using foie gras, stabilized with deodorized cocoa butter.
* Leave out xantham gum.
* Flavor with mexican hot chocolate (cinnamon, vanilla).
Momentan kann leider nicht jeder die Seiten editieren, wie man es von einem Wiki erwarten würde, sondern man muss zuerst einen Account beantragen. (Gefunden auf Metafooder)