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Weird Flavors and Inclusions in Chocolate
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.
Replies to This Discussion
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Permalink Reply by Casey on -
I saw the just published article from Travel & Leisure, they've got about a dozen "strange" flavors listed, many of which have been mentioned already in this thread.
The most intriguing sounding new one was the kimchi covered chocolate...
btw, I recently tried and reviewed the Al Nassma camel milk chocolates, interesting...
btw2, Clay is quoted a lot in this article, which was written by Jessica Su of the Su Good Sweets blog.
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Permalink Reply by Mary-Ann Donnolo on -
We make Jalapeno brownies, cinnamon and chilli brownies, and orange brownies. Some like them, some don't eat that flavor at all. The best selling one though is the orange brownie. Funny, I made up the jalapeno ones about two months ago and just saw it shown on TV lately. Great minds and all, I guess. ;)
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Permalink Reply by Jenny Bunker on -
Pepper and smoked salmon truffle. The pepper was nice but the fish, not so much.
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Permalink Reply by Sebastian on -
1. Chocolate covered squid in asia
2. Bacon fat, solidified and enrobed in chocolate, in Georgia (the republic of, not the state)
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Permalink Reply by Louis Varela on -
The two most bizarre ingredients: tobacco and Habanero chile. Chocolate with tobacco essence smelled like horse manure. Chocolate with habanero oil was so hot it made my nose run. Both were custom-ordered.
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Permalink Reply by Laura Marion on -
i had a truffle with real black truffle in it once mmmm it was very odd
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Permalink Reply by Diane on -
I have a customer who roasts garlic for their fine food store. They asked me to do a chocolate with the garlic. I was not sure how it would turn out or whether the taste would be disagreeable but actually since roasted garlic is very sweet, it is nice in a dark chocolate ganache. i decorated with a bit of grains of paradise which was nice with the garlic.
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Permalink Reply by The Chocolate Shoppe on
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Hello everyone, new to TheChocolateLife.com, but seemed like a pretty interesting site so decided to join :-)
- We have gotten a few requests for chocolate covered bacon. We thought that was pretty strange, but we looked it up and there are places that do make it. I also noted that it was something featured on "Jersey Shore" so I am sure that is also why we gotten recent requests for it. Especially being in NJ.
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Permalink Reply by Conrad Miller on -
You should carry Vosges Mo's Bacon Bar or go more serious with Roni-Sue's whole bacon slice covered chocolate.
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Permalink Reply by Mislav Šćukanec Rezniček on
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wow,you are very adventereous.i cant even imagine combining something salty and spicy (like chili) with chocolate,and that it tastes good
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