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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 never thought I would like any of the more savory herbs with chocolate, but I tried a sage truffle and a basil truffle that were both delicious. The basil with white ganache you mention sounds intriguing!

I'm not sure if this is weird or not, but after almost 2  years of experimentation, Ki Xocolatl will introduce two new varieties at the Fancy Food Show in New York this summer:

Dark chocolate with Key lime citrus

Milk chocolate with crushed tortilla chips

The first is like eating an Italian espresso. The second has that hint of corn and saltiness that marries well with milk chocolate.

These sound great.  I must admit -- not sure if anyone else feels the same -- but when I pay high-end prices for good chocolate, interesting flavors are awesome to have, but I'd prefer not to have a lot of groceries mixed in.  Paying in excess of $50 per pound of chocolate is one thing, but I don't like paying that much for all the lower-priced "particulates", reason being that I'm actually getting less chocolate.   

Absolutely agree! That is the logic behind my pricing (and eating!) too. That said, some 'groceries' (well put!) are pretty involved. We do a candied ginger that starts with organic young ginger and after peeling, chopping, candying, drying, and getting it into a bite sized chunk of chocolate that actually looks pretty... Let's just say I'm overjoyed when people will pay top dollar for it!

As to weirdest inclusion, where I live the only one doing novel chocolate making is... me, so if I want something weird I have to make it. I haven't actually tried it before but I have turmeric root paste waiting in the fridge to become ganahe ... Should be interesting. 

I love ginger and chocolate! The first time I tried it was weird, but interesting - I didn't like it, but the flavor was sort of haunting. Now I can't get enough of it.

Turmeric sounds cool. If nothing else, it will be very bright in color!

Melbourne's Chocolate Diva, Dr Hanna Frederick Trained as a food chemist, Melbourne's Chocolate Diva, Dr Hanna Frederick, is now consulting with large chocolate companies on her theories of taste and sensory analysis.


  • Dear all Chocolate Lifers: I've followed this wonderful topic for some years now and beg your indulgence to post an article from my blog.

"She’s pioneered beer-flavoured chocolate and kangaroo and venison salami chocolate, so what could Hungarian-born chocolatier Hanna Frederick come up with next? Here are four recent taste sensations.

Hungarian Easter Eggs at MámorMámor Mountain Goat High Tail Ale Chocolate TruffleHanna finally uncovered the secret of how to coax malt to compete . . . and win . . . against dark chocolate. The result is pure harmony! It's Mámor's Mountain Goat Hightail™ Beer Truffle. “We have tried beers from all over the world, but we found the perfect one here in our own backyard in Melbourne,” says Melbourne's Choc Diva Dr Hanna Frederick. The new dark chocolate truffle is being rolled out for Good Beer Week in Melbourne. Mountain Goat Hightail™ is an English-inspired Amber Ale, light copper to light brown in colour, with a balance of caramel and malty flavours. Hanna, a trained food chemist, found a trick that allows the floral components of the 71% Dark Belgian Callebaut chocolate to come through to match the strong hoppy and malty notes. The Hightail Chocolate Truffle has its own nose too. You can smell a mixture of toffee and fruit aromas with a lovely aromatic lift. Burnt phenolic even nicotine characters with fresh slightly sweet flavours.

Dracula's Last Kiss Chocolate TruffleMámor's Dracula's Last Kiss Garlic Truffle“Dracula’s Last Kiss” - garlic chocolate truffles with dark moulded lips and white chocolate fangs! “It is a whole new world of flavours,” said Hanna, whose company Mámor Chocolates in now Collingwood is world renowned for exciting chocolate ideas. “It took me back to my Transylvanian heritage to create a vampire-killing flavour,” she said. Her result is an extraordinary taste sensation of luxurious chocolate paired with the tangy taste of roasted garlic.

Ghost Pumpkin Pie ChocolateMámor's Ghost Pumpkin Pie ChocolateDracula’s Last Kiss complements her other Halloween truffle, the famous American Pumpkin Pie flavour, shaped in the head of a ghost featuring real baked pumpkin filling, with cinnamon and other sweet pie flavours. “I love it,” says Hanna. “I think there are so many more opportunities for these kinds of flavours!”

Kangaroo Salami chocolateMámor Kangaroo Salami chocolateAnother taste sensation is the amazing Kangaroo Salami chocolate. Using smoked salami from a bespoke producer in South Australia, some people find this to die for. It is especially good before dinner as a starter or hors d'oeuvre. You can taste little bits of meat along with some amazing smoke and chilli.

Trained in chocolate-making in Australia, Hungary, and New Zealand, Dr Hanna Frederick is a former food chemist who gave up the corporate life to follow her passion and make chocolate. Her Collingwood Mámor Chocolates Szalón, where the window is dressed up with pumpkins, jack o’ lanterns and spider webs, produces more than fourty flavours. Hanna has made headlines around the world with her innovations, as her website shows. Her beer-chocolate mentioned in the New York Times and her aphrodisiac-chocolate made with exotic herb Tongkat Ali was reported in the USA and Europe on the Fox news network.

Hanna lovingly calls her taste sensations ‘couture chocolat’, as you'll see in her blog "My Philosophy of Couture Chocolate". “Chocolate is the ultimate pleasure-food,” she says. There will never be enough ways to indulge in this gorgeous elixir.” And if garlic is not your thing, try the spring season flavours: Jasmine Tea, Lavender, Rosewater Cardamom, all topped with edible flowers. Here you can see Hanna applying the fresh dried Jasmine blossoms."

Hello All   

Am new to your forum and new to the business of chocolate truffles. Been making truffles since 2001 and gave to family and friends and later to clients and decided that this would be a good year to start a business in chocolate. So any advice or comments are welcomed.  Your subject today is Weird Flavors  and Inclusions in Chocolate - several of the truffles I prepare are made with fennel and ginger and sea salt, cayenne and chili powder, basil and cinnamon, thyme, pop rocks, balsamic, halavah, cardamon and saffron and more - 

The halavah with chocolate sounds great!

I made the garlic chocolate truffle last night - but I added sea salt - some loved it and others passed on it.  I made a panko with sea salt chocolate truffle and it was Ok - but nothing special.   

I made a wasabi pea praline for fun, it was a very interesting flavour. Would I make it again, probably not unless specifically asked as it was a very unique taste. One was enough for me. Although some of my asian friends enjoyed them significantly more then I did.  

Although by now it is old news, one has to admit that the first time they saw a Voges Chocolate Bacon Bar they likley raised an eyebrow.  I know I did, and then I was hooked after one bite!  John R.

Camel's milk chocolate can be very delicious.  As with all milk chocolates, the final flavor depends as much on the other ingredients and the process as it does the source of milk - but if done right, it makes a beautiful product.

The strangest chocolate things i've ever had?  Bacon grease enrobed in milk chocolate (a Georgian - the country, not the state) favorite), and chocolate covered squid.


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