"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'. You basically take a focal ingredient and begin to 'bounce' satellite flavours off it. The rule is, not only do the supporting ingredients have to go with the main ingredient, but also they all must go with each other. For instance, lamb goes with eggplant and lamb goes with cardamom, but does cardamom go with eggplant? Yes. You continue the bouncing of ingredients off one another until the dish is complete."