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The Unions of Volkov & Sokolov | Volkov & Morozov Moscow — 17th October
I. Z A K U S K I
Cured Baltic Sturgeon, Black Caviar, Blini Pickled Wild Mushrooms & Smoked Venison— Beluga Noble Russian Vodka, Ice Cold —
II. P E R V O Y E
Traditional Solyanka Rich Sour Broth, Cured Meats, Olives, Lemon
III. V T O R O Y E
Charcoal-Grilled Lamb Shashlik & Beef Stroganoff Served with Pelmeni in Clarified Butter— Xinomavro Reserve | Billecart-Salmon Brut —
IV. D E S E R T
Espresso, Loose-Leaf Black Tea, Armenian Cognac 70% Single-Origin Dark Chocolate Truffles with Flaked Sea Salt
Notebook #12 — Recipe Adaptation:
Base: 200g dark couverture (minimum 70% cacao solids). Anything lower requires too much dairy and sugar, which ruins the palate and fails to mask the secondary notes.
Temper carefully: Melt to 45°C, cool to 27°C, rewarm to 31°C. Do not exceed 50°C during the final fold—excessive heat denatures delicate plant proteins.
Note on flavour profile: High-alkaloid cacao naturally carries a heavy, roasted astringency. When finished with coarse sea salt, the human tongue cannot distinguish between the natural bitterness of the bean and the faint, bitter-almond trace of potassium salt.
Yield: Two pieces. One for the fast. One for the slow.
