Bergamot and Chocolate: A Perfect Flavor Pairing (Brownie Recipe Included)

A person’s first taste of bergamot is typically experienced in a sip of Earl Grey tea. A refreshing and distinctive perfume greets the nose as steam rises from the cup. The tantalizing fruity floral aroma has the same affect on the senses as the invisible aromatic trail left behind by a beautiful perfume; it inspires the desire to encounter the source and merge with it. One sip and the scent is transformed into flavor on the taste buds as bergamot balances the astringent tannins in the tea leaves. Black tea and bergamot is a perfect flavor pairing, one that is easily understood by anyone who finds comfort in a warm drink.

Another flavor pairing that produces an equally sensual effect is that of bergamot and chocolate. Like its lemon, lime and orange cousins, bergamot marries well with chocolate and provides a complementary citrus contrast against chocolate's deep dark earthiness. Like all good flavor pairings, when bergamot is combined with chocolate none of the unique characteristics of the individual ingredients are lost. The edge between their differences blurs in harmonious transformation.













Bergamot has floral and citrus notes, both of which can be found in single origin chocolate. Spicy, nutty, winey and caramel-like aspects can make these delicate notes of bergamot harder to detect, but they are there. The contrasting notes have common ground in a specific medium. The trick is to find the space where they meet and consciously refrain from being distracted by the ambiguous fringes. This is difficult for many as ambiguity is irksome because it defies black and white distinctions. When it comes to ambiguity in flavors, notions of certainty disparate and give way to shades of gray that disrupt the senses. It is in this locus that new flavors are born.












Flavor pairing is an art and a science. Home cooks regularly build on flavor pairings that are particular to their culture (tomato and basil, garlic and ginger, shallots and tarragon, etcetera). Though it is true that one can taste harmony in an ordinary dish without donning a lab coat, innovative flavor pairings are evolving as a result of collaborations between chefs (artists) and flavorists (scientists).

Flavor pairing research has yielded an interesting though hotly contested result; when aromatic properties of ingredients are compared and analyzed for common molecules, chefs and flavorists are able to build bridges that result in flavor pairings between ingredients that appear to have nothing in common. "Whilst this [flavor pairing] is still just a theory it is a great tool for creativity," says Heston Blumenthal, chef at The Fat Duck.

Blue Cheese and chocolate. Bananas and parsley. Mango and pine. These are just a few of the flavor pairings that Heston Blumenthal has discovered and applied in his kitchen. His experiments involve cross-pollinating reference material from perfumery and gastronomy (this approach developed when Blumenthal consulted with scientist François Benzi of Firmenich). Blumenthal tests and applies innovative flavor pairings using Steffen Arctander’s Perfume and Flavor Materials of Natural Origin (known as the "perfumer's bible" in the industry) and Leffingwell’s flavor database. The approach is intelligent and intuitive.

Flavor extracts sold in supermarkets are the equivalent of food grade eau de colognes. This may sound odd but essential oils used in perfumery are the same ingredients used to make food grade extracts, with one caveat: essential oils used to create flavors are subject to stricter safety standards as end product is ingested. A growing trend in the use of food grade essential oils continues to influence chefs and mixologists (something White House pastry chef Bill Yosses and I evangelized at a flavor and fragrance event at the James Beard Foundation in May of 2006).

You don't have to be a professional chef to use food grade essential oils. With products like Aftelier's Chef's Essences home cooks can add unique flavor facets to their culinary creations. Glass Petal Smoke’s Bergamot Brownies utilize a bergamot and chocolate flavor pairing in a flourless pastry base that is gluten-free. The recipe is the result of a complete reworking of the Gluten-Free Goddess’ “Dark Chocolate Brownies”.*

Bergamot Brownies 
Recipe by Michelle Krell Kydd 
Serves 9-12 

Ingredients: 
·      5 ounces 72% dark chocolate (chips or broken up bar)
·      ½  cup Unsalted Butter
·      2 large organic eggs
·      1 cup Dark Muscovado Sugar
·      ½  cup almond meal
·      ¼ cup Brown Rice Flour
·      ¼ cup Flaxseed Meal
·      ½  teaspoon non-iodized sea salt
·      ¼  teaspoon baking soda
·      4 teaspoons Mexican Vanilla Extract
·      8-10 drops Aftelier's Bergamot Chef's Essence

Instructions: 
·    Position rack in the center of the oven and preheat to 350 degrees. Grease an 8x8-inch square baking pan with cooking oil spray and set aside.
·   Microwave butter in a glass bowl. Start with 20 seconds, adding 15 second increments until the butter is melted. The butter should be melted, not hot. Set aside.
·   Microwave chopped chocolate in a glass bowl. Start with 30 seconds, adding 10 second increments, stirring every time you add more time to the melting process. (Do not over melt as chocolate will crystallize and won’t be good for baking.) Using a dropper add essential oil of Bergamot to the melted chocolate and mix thoroughly. Set aside.
·   In another bowl, beat eggs by hand until combined. Add sugar and vanilla, making sure to smooth out any lumps. Fold the egg and sugar mixture into the chocolate and butter mixture. Blend until smooth and glossy.
·   In a separate bowl combine almond meal, rice flour, sea salt and baking soda. Mix together with a silicone spatula until well incorporated. Make a well in the center of the flour mixture and add the chocolate mixture. Combine thoroughly.
·   Fill baking pan with brownie mixture, using a spatula to even out the batter. Bake for 30-35 minutes. Test for doneness by sticking a toothpick in the center of the pan; there should be no crumbs sticking to the toothpick. The brownies will be slightly moist. Do not overbake.
·   Allow pan to cool on a wire rack. Refrigerate the brownies until ready to serve. If you don’t plan on serving all of the brownies at once you can wrap individual pieces in foil and store them in an airtight bag in the freezer. Thaw or microwave to soften when the craving for a brownie strikes. 

*Flavor modifications include: use of chocolate at percentages higher than 70%, substitution of dark muscovado sugar in place of light brown sugar, use of butter in place of coconut oil (very important if you don't want coconut to be part of the flavor profile), substitution of brown rice flour in place of sorghum flour, the addition of flaxseed meal to improve texture, and use of Mexican vanilla in place of Madagascar vanilla for a creamy woody caramelized tone. Food grade essential oil of bergamot is utilized to complete flavor pairing synergies. 

Notes:

Food grade essential oils are highly concentrated and should be dosed with a very light hand. A primer on baking with food grade essential oils can be found here.

LorAnn sells food grade essential oil of bergamot. Click here for more information.

Bergamot is a top note in perfumery which means it evaporates more quickly than middle and base notes. If a middle or base note was used in this recipe the amount of essential oil would be cut by at least 50% as middle and base notes evaporate more slowly and evoke stronger flavor effects. 

Blood orange, Ginger, Jasmine, Neroli, Rose, and Ylang Ylang would work nicely in the brownie recipe should you choose to experiment in a chocolate flavor pairing using food grade essential oils.

Glass Petal Smoke predicts that national brands like McCormick will produce gourmet flavor extracts inspired by materials used in fine fragrance. The materials will have acceptance in existing cultures and expose consumers to new flavor combinations that will balance the exotic and the familiar. Growth in local food movements across the U.S. will increase the chances of palatable flavor pairings rooted in authentic foodways (e.g. Midwest). 

Images by Michelle Krell Kydd are marked as such (all rights reserved). 

Image of flourless chocolate pastry is taken by Karen Neoh (some rights reserved).  

Chew on This: Mastic Gum and Evergreen Flavor Notes

Imagine you are at a restaurant waiting for the bill. You are presented with a miniature plate of resinous crystals by your waiter who enthusiastically proclaims that they are, "derived from the sap of the Chios mastic tree and infused with characteristic evergreen flavor notes." He tells you it is chewing gum and hands you the bill. You start to reflect on last year's Christmas tree and don't recall eating it. Foodlore tempers reason with meaningful details that charm taste buds out of assuming the worst (i.e. this could be unpleasant, make me sick or perhaps kill me). Understanding a little chewing gum history will put the evergreen spectrum of flavor and mastic into perspective (eliminating the need for a death scene in this imaginary scenario).

In the U.S. the most popular flavor chewing gum is mint because it freshens the breath and cools the mouth with a stimulating sensation (the latter is due to the response of the trigeminal nerve to the presence of menthol molecules). Mint's flavor is a shadow of the evergreen spectrum of taste found in mastic; the original chewing gum that is also the root of the word "masticate" which means "to chew." Mastic is not as cooling as mint; it is camphoraceous, verdant, slightly woody and possesses a faint trace of floralcy. The organoleptic quality of woodiness is comparable to cedar.












Historically speaking, tree resin was the first chewing gum in several cultures. American Indians chewed resin from Picea mariana (black spruce) trees. The gum was cultivated in the same manner that frankincense has been for centuries; by cutting the bark of the tree and allowing the sap to flow and form hardened tears. Native groups in Mexico chewed chicle, a type of latex which is derived from the tropical evergreen tree Manilkara zapota. Chicle was used by Charles Adams when he created the first American chewing gum in 1869 and started a gum chewing rage in the States, much to the consternation of schoolmarms and the etiquette-obsessed.

The earliest record of tree resin being chewed as gum goes back to A.D. 50. At that time ancient Greeks chewed a resin from the evergreen Pistacia lentiscus commonly known today as mastic. Chios is the fifth largest of the Greek islands situated in the Aegean Sea and it is where the finest mastic in the world grows. Natives of the Mediterranean island are familiar with a religious tale attached to their precious mastiha. Saint Isidore was tormented and beheaded because he confessed to being a Christian and refused to revert to the pagan beliefs of Rome. According to legend, when the dead body of Saint Isidore was thrown among the mastic shrubs of Chios they shed tears of sorrow. These resinous tears were transformed into the healing tears of mastic.

The ancient Greek physician Dioscorides may not have had a chemistry lab, but he possessed knowledge of the bacteriostatic properties of evergreen tree resins before the advent of modern science, as did other tree resin chewing native cultures and their designated healers. Folk medicine became fact in 1998 when research at the University of Nottingham proved that mastic gum kills Helicobacter pylori, the bacteria which cause peptic ulcers. In 2006 scientists at the Hellenic Pasteur Institute identified the active ingredient as isomasticadienolic acid (a triterpenic acid which is also found in certain species of Frankincense trees).

Modern chewing gums are carbohydrate syrup-plasticizer compositions inspired by tree sap ancestors. If you want a true mastic experience you can purchase Chios mastic online or at Middle Eastern groceries (it is sometimes stocked behind the counter). Putting a tear of mastic resin on your tongue may seem odd at first, but it easily softens with the heat of the mouth and is quite chewable. The texture is slightly waxy and the flavor is woody and evergreen, possessing a gentle pine-like resinous quality. Sharawi Brothers, a 46-year-old Jordanian gum manufacturer, makes their mastic gum using mastic flavor and a modern gum base. Sharawi Brothers Mastic Gum is less camphoraceous tasting than pure mastic and has notes of lime and under-ripe orange blossom. The sweetness in the gum fades quickly, but the mastic flavor lingers.

The application of evergreen flavors is not limited to chewing gum. In Turkey, Greece and the Middle East mastic is added to ice cream as it lends a supple texture and enhances flavor. Shatila in Dearborn Michigan sells Kashta ice cream which is made with mastic and flavored with rosewater. Mastic's presence is detected in the supple pull of the ice cream, its evergreen flavor notes sublimated by cream and delicate rose. A halwa version of Shatila's Kashta ice cream is sold in-store and is not available by mail-order. If you visit Shatila be sure to taste it; the addition of fresh walnuts and pistachios is exquisite.

Trygve Harris of New York City's Enfleurage makes a wonderful frankincense ice cream that riffs on the pine spectrum of evergreen flavor notes. It is decadent, refreshing and possesses a lingering sensual mouthfeel due to the application of food grade gum arabic which is dosed to texturize the ice cream a little more intensely than mastic. The experience of eating Ms. Harris' frankincense ice cream is akin to being kissed because of the way you have to negotiate the frozen confection when it is melting on your tongue. You have to eat the ice cream to understand this as words fall short of translating the actual experience. You also need a little luck when it comes to finding Frankincense ice cream at Enfleurage; it is only served at special events in the store. Jeni's Splendid Ice Creams in Columbus, Ohio sold frankincense ice cream last year, but you'll have to wait until Christmas 2012 to see if they will offer their frankincense flavor again.

Now that you know the story of mastic perhaps you'll be inclined to add "evergreen" as a descriptor to your culinary lexicon via personal experience. Evergreen flavor notes began bubbling up in the foodie world a few years ago. Heston Blumenthal rocked the Christmas table in 2009 using frankincense in a holiday entree. René Redzepi, chef at the Scandinavian restaurant Noma, made evergreen notes chic in several dishes and Fir a flavor to be reckoned with (a fact not lost on Clear Creek Distilleries in Oregon which makes Douglas Fir Brandy). Drinks flavored with evergreen notes of frankincense are already finding their way into a variety of mixologists' cocktails and frankincense bitters are commercially available in the U.K.

Mastic is a refreshing member of the evergreen flavor trend and is less terpenic (pine-like) than frankincense. Skinos Mastiha. a Chios mastic-based spirit, adds a gentle but complex evergreen twist to cocktails, with a faint woody floralcy that hints at violet. Mastic's ability to affect texture in foods by acting as a gumming agent is something chefs enjoy experimenting with so you can expect to hear more about innovative culinary applications of mastic in the future.

Notes & Acknowledgements:

"Luqum al-Qadi and the Porter" is a culinary tale in The Thousand and One Nights. In this story Scheherazade spins a tale about a humble gentleman who chooses dessert over a beautiful woman. If you can relate to this story pick up a copy of The Sweets of Araby: Enchanting Recipes from the Tales of 1001 Nights by Leila Salloum Elias and Muna Salloum. You can make some terrific sweets to accompany Kashta ice cream from Shatila.

If you are a gifted in the pastry making department you might want to prepare Culinary Flavors' Mastic Scented Galaktoboureko with Kataifi Phylo. If frozen delights are more to your liking Ice Cream Nation has a great recipe for Mastic Ice Cream. The pinnacle recipe for mastic ice cream is Nordljus'  Rosewater, Cardamom and Mastic Ice Cream.

Mastihashop is the official brand and store of the Chios Mastiha Growers Association. They sell raw mastic tears, mastic water, mastic essential oil (food grade), mastic flavor extract and other mastic-related products. Glass Petal Smoke recommends Chios mastic as inferior or adulterated mastic (made from almond trees and flavored with mastic oil) are sometimes found in the marketplace.

Thanks go out to Elena Vosnaki of Perfume Shrine. It was Elena who first introduced me to true mastic gum from Chios a few years back. The flavor has haunted me ever since.

The Chios Mastiha Growers Association website is rich with information on mastic. The recipe and research sections are worth a visit.

Photo of Chios mastic tree resin from a story by Diana Farr Louis on Kerasma: Greek Mediterranean Gastronomy. [The website is no longer live.]

Sharawi Chewing Gum Factory is based in Amman Jordan. It is common to find two spellings (Shaarawi) of the name as is indicative in the photo of the gum included in this post. They are one and the same. The gum can be purchased at Amazon though more competitive pricing is available in Middle Eastern groceries. Photo of gum by Michelle Krell Kydd.

Shatila will ship Kashta ice cream anywhere in the U.S. There is a four quart minimum order and other flavors to choose from. Their Kashta ice cream is priced at $7.00 per quart. Once you taste it you'll be glad there are three more quarts waiting for you in the freezer.

Photograph of pastry and Kashta ice cream at Shatila by Matryoshka. Her Tumbler page is enchanting; one can literally spend hours there. Rights revert back to Matryoshka. [The Tumbler page is no longer active.]

Master of Malt Frankincense Bitters are sold in the U.K. They can be purchased online.

Skinos Mastiha can be found at upscale liquor stores. Look for it in the section where you would typically find Ouzo and Arak. Some mastic spirits are made with anise seed and taste like Ouzo. Skinos Mastiha is not in this category which makes it all the more interesting to imbibe.

The allure of the exotic plays on the notion of pleasure and undiscovered territory.  Leon Samoilovich Bakst was well acquainted with this idea and it is evident in the costumes he designed for Serge Diaghilev in the Ballets Russes' production of Scheherazade (set to the music of Nicholai Rimsky-Korsakov.). The image of the Odalisque accompanying this post evokes this notion brilliantly. It is the openness of the Odalisque and her sensual glance that invites imagination and appetite. 

UNESCO recognized Chios Mastiha as part of World Culture Heritage in 2014; two years after this article was published on Glass Petal Smoke.