Once in Belgium I tried a chocolate with a chili-mango-taste. It was pretty odd and nothing I would eat a second time honestly..
I feel you at that one^^ I had that kind of flavour too, with a liquid filling
Aussie vegimite and white chocolate. The vegimite kind of caramilises and the sweet from white choc mixes well with the saltiness from the vegimite. We did them for Australia day and ANZAC day. Very yummy.
Oh, and I can think of another one: Once a friend of mine gave me Ouzo-chili-chocolate as a present. Maybe from Greece? I don't remember it. The only thing I remember is that it tasted way better than it sounds ;)
This combo actually makes sense to me. The ouzo is kind of licorice-fennel flavor and the hot chili. I've occasionally eaten a bar from Vice chocolates in California that's 65% cocoa and is topped with dried figs and fennel seeds. I'd like it a little higher in cocoa content but I'm quibbling. Very good.
I just got to taste a pretty fascinating set of mushroom pralines, made by the fantastic hungarian chocolatier and bean-to-bar chocolate makers "Rózsavölgyi Csokoládé" ! Although I like combinations of savory/salty flavors with chocolate (such as more common classics with pepper, chili, or smoked salt...), I have to say that I was a little affraid of eating mushroom flavored chocolates. Their pretty box contains 9 pralines of 3 different mushroom flavors (Chanterelle, Morel and Porcini).
Guess what? They all taste great and I bet they make an incredible combination if eaten with a good, strong wine (the mushroom taste is not overly dominant though, which was probably a wise decision).
Oo I like this topic!
I have tried some strange combinations in chocolate bars before like potato chip, coconut curry and white chocolate olive, but I JUST stumbled upon Cocanu chocolates. Several of the bars have wood in them, and they are surprisingly good!
Say what, wood???
Well, I just found out that it's actually wood infused, but it's still very interesting. One bar was made with Palo Santo wood-it's smoked, and the chocolate absorbs the flavor. The other chocolate I tried from that company was made with a bitter Italian drink. The whole line of bars is very good!
That is cool. The place I live is known for fragrant woods (Taiwan), maybe I should give it a shot :D
Definitely! I was very surprised at how good it was. :)
I have a running theory that chocolate goes with everything, but some of these combinations mentioned are challenging even my particular brand of optimism.
This week I picked up dark chocolates with basil and white ganache, as well as one with roasted red peppers from Tifa Chocolate in Agoura Hills, CA. Both are utterly delicious - strong basil flavor but it still works with its heavenly chocolate robe.
I'll post pics and reviews of both soon (thechocolatetourist.tv/blog)!