<b>Some of these are recent discoveries from chefs like Heston Blumenthal who study the chemical compounds of food.</b> Others have been paired together for centuries in various ethnic cuisines. Either way: They work.
original from the restaurant "Fat Duck". White chocolate sphere is plated over a small "chocolate truffle cake" When it is served, the sphere is doused with very hot dark chocolate, which melts the sphere into "petals that open up to reveal the cake below". Brilliant.