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What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten?

Inquiring chocolate minds want to know.

I will start things off by saying that I think the Austrians are among the most adventurous when it comes to flavors in chocolate.

I used to think it was the Spanish when I was tasting the work of Enric Rovira (chocolate covered corn-nuts, pretty good actually) and Oriol Balaguer (the saffron truffles were definitely an acquired taste, and it was a lot of fun to give someone his pop-rocks chocolate without telling them what it was ...).

Lately, however, I think the prize has to go to Zotter. I took a look at a bar with an asparagus or artichoke and something or other filling and decided instead (whatever possessed me I do not know) to try the mustard and coffee bar. It wasn't nearly as bad as it sounds, thought it is not something I would buy for myself (I got mine at Fog City News in SF) ever again.

There is another Austrian company I have heard of that is making camel's milk chocolate for sale in the middle east. I would definitely try it (at least once) just to know how it tasted different from cow's milk.

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i recently was given Kimchi chocolate that is made by a company in Korea
it is more bizarre than disgusting tastes like the flavor packages of instant noodles mixed with white chocolate and coated in Dark...
i have been given bars from Japan, but I cannot read the package! I know one was green tea -- it was like a KitKat bar covered with infused white chocolate. Not something I'd go for again. There was also a bar I think was tiramisu and another that was coffee. Both were candy sweet and were layers of milk and dark.

I recently tried an olive oil truffle at the FFShow in SF, but I didn't like the combo -- i look forward to trying some of the items mentioned here!
It's taken a while to perfect our Kalamata Olive Caramel, but by jove I think we've got it. It's our second-bestselling flavor now.
well, i love olives so it's a good bet i'll try this one!

I made a bar yesterday - white chocolate swirled with cardamon and dotted with pink peppercorns and lemongrass

Also made another white chocolate bar with fennugreek, lemon peel and pistachios

Always looking for new combinations



hello all,
I think the most adventurous I have been is some dark chocolate, soft truffle with chili powder in it----just a local company. The other one I have tried is dark chocolate with green macha in it, not bad either.

I have never tried the Austrian ones, where can one buy them outside of Austria and what brand do you suggest?

for all your fave sweets and more...candy
I make three unusual combinations regularly and a fourth I will only repeat on request because it is so complex and filling - may as well describe that one first - it's a 70% cacao Jamaican chocolate (floral at first, nutty at finish) molded cube filled with sorrel chutney that has vinegar, garlic, sorrel, raspberries and I forget what else. Two of the others also have the same chocolate shell ingredients but one is filled with lime pepper jelly, straight out of the jar by Busha Browne to promote another Jamaican product. The other is my own recipe, a chocolate barrel shape with a rum soaked raisin (Jamaican rum of course) swimming in curried sweetened condensed milk. The last one is a ball of 60% ganache rolled in a mix of crushed blue corn chips, chipotle pepper and roasted Jamaican cocoa nibs. I love those.
These all sound quite fabulous!
Pig's blood ganache from Xocolatl de David.
I agree that Xocolatl's Pig's blood ganache is weird - but I have tried it and it works. It took me a while to screw up the courage to taste it but I trust David, he is good. And the blood/chocolate connection is not so far fetched, really, if you think about it.

I love the sound of all of those Jamaican chocolates. YUM.
I don't disagree. (I have a jar of his foietella on my desk right now, actually.)
The owner of a small chocolate shop in Zürich made a big mistake giwing me some truffs with olive ganache as a bonus to my purchase. I would had bought quite a fiew when gived the opportunit to try - what a great harmony with chocolate.
Our local chocolate company was experimenting at the beginning - I was pleasantly suprised by garlic fillig. They still offer truffels with cheese (seemingly blue), but I guess they don't care about matching a lot and "just ecotic" might be interesting just one time. Beer fillig wasn't bad, though, but probably it was too much or too little exotic...
I am quite curious to try sprikled chocolates by Bachhalm (Austria). He uses rose, hepatica and lilac petals etc (as well as ginger and haselnuts or grapa infused grapes) pairing them with a chocolate cuvee . Maybe not really weird :) but quite promissing.
Maroon filling for truffels isn't very common as well - and it makes a great taste!


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