Durian chips. I am expecting a foul smell, but there is nothing. There must be something in the process which gets rid of the unwanted odor. Just like how the common durian pastillas is. Strawberry taste is sour while the processed spread is very pleasant. The pure cocoa is too bitter while most of grocery shelf chocolates are mouth watering. Food techniques are really wonderful. Should I say it the other way around? Tricky, instead!
It is crunchy. Taste a bit sweet, salty, oily and a sharp aftertaste that I cannot described further. It could be the expected flavor when fried. Oily is attributed to absorption of too much oil during frying or failure to use paper towel when cooling. I enjoyed it primarily because of the first mentioned attribute. As for the taste comparison against original fruit, it is no where near. None of the fried or roasted food taste like the original though. Coffee, cacao, fish and meat, even the other chips variants never taste like their origin.
Uneven sizes and slice thickness. The color is yellow to dark brown. Some are crunchy and some are soft. There is one slice, half yellow, half brown. Suggesting it was fried with insufficient amount of oil. We encounter this a lot in frying of fish at home. It is only half submerged that it needs turning to cook the other half. Uneven is often the result . Another factor that might contribute to this is the uneven ripeness of durian.
Achieving even thickness, sizes and flavor. This will compete well with the others, potato, camote, banana and cassava. Never mind the flavor comparison with the original fruit.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.