Thanks for sharing. Done with restraint, I think that this would make a lovely combination. I can see how a real fruity olive oil would add complexity to this.
I was lucky enough to sit in on a lecture/discussion/demonstration on the technology behind foodpairings.com in 2010. It's been VERY useful to me. I recommend it to everyone who's interested in the subject.
I once tried a Passion fruit puree truffle by Paul A Young for which he won a taste award. It was absolutely amazing. The flavour was precise and exciting.
I have also come across Zotter who makes the most unheard of flavours although I have personally not tasted his collection. In one of his chocolates he has incorporated beetroot as a flavour. I read somewhere that he once wanted to make blood flavoured chocolates, but didn't end up going through with it.
1) Where can you find the Artisan's buffalo milk chocolate and
2) When pairing cheese and chocolate (OK, maybe a stupid question, but I really don't know this) do you taste them together or separate, and if the latter, which goes first?
I got it in London, but you might be able to get it by mail order. The Meadow might have it, but I don't know if they carry the buffalo-milk bar.
We had everyone taste the chocolate and cheese together. I think the cheese was called Roomana, but I didn't see the label. I just know that it was a 3-year-old gouda, so it was crystalline, nutty and almost butterscotchy.
The importer for Artisan du Chocolat is in Salt Lake City, A Priori. They are affiliated with Caputo's Market. I was the person who put the two together, so I can let them both know that there is interest in the buffalo milk the next time an order gets placed.
As for tasting/pairing cheese/chocolate. There is no correct order. Try it both ways and see if there are differences. Also important is to keep the relative amounts the same as large differences/changes in amount will change the balance of the flavors.