Our most popular truffle is a dark chocolate grapefruit balsamic.
My newest experiment is tarragon and 55%. YUM.
I recently tried dark (about 60% I think) with rose water essence. I liked it but my other half didn't. He doesn't like rose essence anyway -- says it tastes like soap. While I did like it, it's not one I'd want every day, the way I like good plain, dark every day.
Salt And Chocolate. At first I thought this was two taste bud extremes that could not possibly work. But one bite and I was hooked. The salt added an extra zing to the taste buds making them jump with excitement.
yes, and the smoked alder salt that is out now is delicious with chocolate.....ground sage added to it with peanuts and chili is to die for.
During my time with Puccini Bomboni in Amsterdam we pushed the boundaries until the boundaries collapsed around us and then basically took a step back and just observed the mayhem going on in chocolateland. We would venture out and take a look... scuttle back to the safety of our cave and sample, discuss and critique what we had found. The worst was Lapsang Souchon tea ganache in 56% ...... tasted like smoked fish had been added. we had a go at japanese horseradish too . I have tasted Gjetost and Dolfin pink pepper at a cocktail party and that was a winner. But I believe the fruitbasket has to go to Vosges and Michelle's Bacon Bar... freakin awesome.The ultimate No-No....... Pralines made with Breast Milk, I kid you not. cool question Clay, I'm lovin' it!
OK, the breast milk thing takes the cake. There was a chef in Brooklyn, I think, that was written about maybe last year or so, who used the extra breast milk his wife produced to make cheese, ice cream, etc. and served it in his cafe/restaurant until he was stopped. I thought donating it would have made more sense. Combining it with pralines and chocolate? No -- although I think there's at least enough material to do some stand-up comedy with the idea.
I did recently have a taste of a John Kelly habanero & jalapeno truffle fudge bar. Much more heat than the usual ancho/chipotle mix that is used by some chocolatiers. It doesn't hit immediately, but when it does, it's definitely not for the faint of heart.
I'm not big on flavored chocolate, but I tasted some white and black truffle oil ganaches in dark chocolate, also olive oil ganaches in Montreal by Genevieve Grandbois. Until reading your column here, I thought that was pretty far out. Some of the combinations described in the comments...I dunno.
Paul Young's marmite truffle
I am still trying to work out chocolate chili bars. Does anyone have any pointers on how to perfect it...When I add just cayenne powder to my bars, they are hot without any chili flavor...should I be satisfied with this? HELP!
We make two chilli chocolates, they are both fresh cream ganaches, one white and one dark, the white truffle is covered in white chocolate and a Sao Thome version for the dark. The reason we think ours are a little different is that we use fresh red chillies chopped fine in our ganache plus of course a touch of Welsh vodka never hurts does it?
This combination gives an almost fruity heat which creeps up on you when you've already said "that's not very hot is it?" Suddenly WOW "I'm getting it now!" It never fails to amuse especially when we put them out on sample and people try them without asking what they are :-)
White Chilli Truffle - Wales the True Taste - Gold 2010
Dark Chilli Truffle - Academy of Chocolate - Bronze 2011
Dark Chilli Truffle - Great Taste - Gold 2011