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Durian truffles


Citation

Abdul Karim, Muhammad Shahrim and Ab Halim, Norhasmilaalisa (2012) Durian truffles. In: Nature's Yield and Wonders of Art (NYAWA)12 : Fruits. University Putra Malaysia, Serdang, Selangor, pp. 66-67. ISBN 9789673442980

Abstract / Synopsis

Malaysians have been enjoying durian for many generations. Besides eating them fresh, durian can be made into traditional dishes as well as modern dishes. The combination of durian and chocolate in making ‘durian truffles’, for instance, has somehow signified a modernised feature of a gourmet food product. The application of durian in truffles (a ganache which consists a mixture of chocolate and fresh cream) as western dessert origin is viewed as new discovery resulted from the amalgamation of ‘East meet West’ culinary. Durian truffles manifest authentic luxury in a localized chocolate product due to the rich durian flavour mixed with cream and combined with a mixture of cooking chocolate forming a smooth velvety texture. Durian truffles as a product of culinary refinement are ideally served as petite four for cocktail parties.


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Additional Metadata

Item Type: Book Section
Subject: Nature (Aesthetic) - Exhibitions
Subject: Fruit - Exhibitions
Subject: Art and Science - Exhibitions
Divisions: Putra Science Park
Publisher: University Putra Malaysia
Depositing User: Norhaliza Zainal
Date Deposited: 12 Oct 2012 09:55
Last Modified: 05 Sep 2016 16:05
URI: http://psasir.upm.edu.my/id/eprint/19906
Statistic Details: View Download Statistic

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