The only camel's milk chocolate I've tried is Al Nassma. Ironically, I brought a bar to work today. Only 2% camel milk powder, so not sure if what I'm tasting is camel milk or the honey they also add to it, but it's interesting.
Al Nassma also makes chocolates with higher (up to 30 % if i recall) camels milk powder - i'd recommend trying it if you get the opportunity.
This weekend I tried making a few truffles such as a wasabi ginger truffle, ancho chili and cayenne truffle - made my own halvah and then prepared a halvah choco truffle - much better Halvah then the store bought - I like to work with spices - like fennel and sea salt - that has been received well. Also spicy chili mango with pepitas and sea salt - in bittersweet chocolate - I was busy this weekend - :) Ggirl - I like working with basil and sage would be interesting... I love the smell of fennel when I am toasting it -before I use it in a recipe....even tried making a curry with hot and sweet curry powder in dark chocolate - trying it out on my clients this week....
This thread is truly inspiring. I can see I have a lot of tasting to do. Thanks everyone for helping me prove my theory - chocolate goes with everything!
I believe it!
Oh wow! Can you imagine those doughnut holes with anchovies stuck through them that they serve at the restaurant Noma in Copenhagen dipped in chocolate? !!!
Oh my goodness Gerry, that sounds amazing! I'm so impressed and intrigued. If I ever get to the Philippines, I'll have to come visit.