Weird Flavors and Inclusions in Chocolate

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.

6 members like this

▶ Reply to This

Replies to This Discussion

Permalink Reply by Corinne C. DeBra on May 9, 2013 at 12:29pm

My ChocolateBanquet.com spreadsheet of flavors combined (purchased, made, tasted) with chocolate, now tops 300. In the hands of a true artist, almost anything can work -- even smoked salmon or anchovies (Modern Dwellers Choc. Lounge, in Anchorage AK). I've only come across one item I couldn't finish -chocolate covered insects, although I've been told I picked the wrong insect chocolate. Maybe when I'm feeling adventurous again I'll try chocolate covered ants. Yes, I love Zotter's sense of adventure (blue cheese, grapes). The camel milk chocs. aren't bad, no gamey flavor; but I don't care as much for sweet, milk chocolates (no matter what type of milk). Fun to hear what others are tasting.

▶ Reply

Permalink Reply by Keith Ayoob on May 9, 2013 at 12:52pm

I think I tried chocolate covered bees when I was in high school, about a hundred years ago. Friends actually held me down on the floor and forced it on me. They're dried and granulated, so you could not detect any bees per se or even individual bee parts, only the knowledge of them and the crunch that comes with granules of any kind. I didn't know much about chocolate then, so it was probably run of the mill quality. People do eat with their eyes and their heads however, so the thought was enough to cause me to not want it again. There are so many ingredients people have added to chocolate, I have to ask myself the point. More specifically, what do you (the chocolatier) wish to get out of the combination with chocolate? If it's just to sensationalize the end product, fugettabout it, in my book. (The poop thing comes to mind here.) If to produce a real flavor sensation, terrific.