Flourless chocolate cake sprinkled with crunchy cacao nibs
Anyone with even a passing interest in food knows the importance of texture. We might use the term ‘taste’ as a general description, but we’re not just talking about the flavour of a dish; food is measured in structure, in substance, in ‘mouthfeel’. And as their skills improve, home cooks and chefs alike begin to strive for perfection in texture; I’m not talking the foams and jellies of molecular gastronomy here, but recgonisable goals – the crispiest bacon, the fluffiest scones, the lightest of soufflés.