“Albert Adrià’s falling chocolate trunk filled with frozen chocolate powder, on a forest floor of lime-and-mint yogurt, with almond praline, puffed quinoa, and green-pistachio streusel.”
via Adam Gopnik’s Sweet Revolution: The Science and Imagination Behind Modern Dessert in The New Yorker:
He watched as I beat the egg whites and they thickened and turned opaque. “Do you know why you use unlined copper?” he asked. “It’s for the static electricity. A small electrical storm going off in the bowl.” An act of God, making clouds of white.
