Well, it’s been fun stopping in the land of moose and having adobo poutine, and if you don’t know what I’m talking about check out my previous post. It’s time to pack our bags and catch the red eye flight to Switzerland! The two things I love about Switzerland are: the scenic views of the mountains and their chocolate! Thinking about it makes me want to have Milka Chocolate bar right about now. There’s something about their chocolate that tastes smoother and richer than any other chocolate. Then again, I wouldn’t oppose a chocolate taste test if Belgium and France asked me.
So this week’s fusion is siopao and chocolate. For those of you who don’t know what siopaos are, they are steamed buns traditional stuffed with a savory pork or chicken filling. It’s similar to the Chinese baos as well. Instead of filling the siopao with chicken or pork, I used chocolate. Completely taking this savory dish into a sweet dessert. I wish, I had the chance to record how I tried to fold siopao traditionally. Honestly, as much as I have expertise in the art of origami, trying to fold the dough certainly put my skills to the test. I respect bakers who know how to fold siopao, but the next time I take a visit to the bakery can you teach me your ways of how to fold them properly please?
Nevertheless, these chocolate siopaos didn’t disappointment me. Personally, I have never seen this combination and it works beautifully. At first I was skeptical that the dough and chocolate wouldn’t blend well, but that’s one of the best things of this serie. Sometimes you will never know if a certain fusion dish would work, but the out come will surprise you and your taste buds.
Until the next recipe…
P.S. If you haven’t noticed, I have missed a few posts. That’s because I have taken the time to mariniate on my recipe ideas for future Fusion on Fusion posts. That’s right, I’ve been recipe developing. Don’t worry, I’m back to being more consistant. See you next week!