First there was chocolate. Then came nuts and caramel. Now there’s a plethora of new and interesting flavors to help chocolatiers stand out from the crowd. Here’s a trio on which you may now pass judgment.
Milk chocolate with kettle chips: a little bit salty, a little bit sweet, I imagine the people who wouldn’t try this one are chocolate purists and potato haters.
Pros: Chocolate, chips, salt to cut the sweet, sweet to cut the salt Cons: Carbs in your carbs
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Now for a slightly more complex flavor: dark chocolate with chipotle, salt, and popping candy.
Pros: You can eat this and pretend to be heart healthy as it’s dark chocolate! Plus it seems like a natural finisher for a meal from chipotle, right? Cons: Maybe too much going on at once with the bitter, salt, hot, AND popping. I have already determined that chocolate covered pop rocks are not good.
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Last in our tour of the land of chocolate is the chicken tikka masala chocolate bar. Knowing that you couldn’t be satisfied with the mere essence of chicken, like the chicken and waffles syrup folks, this chocolate bar features real chunks of freeze-dried chicken.
Pros: It’s dessert, but it’s also a meal! Cons: I’m not sure that I need the extra dimension of stringy chicken to make my chocolate more delicious.
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The way I am feeling I would eat that entire chocolate and potato chip bar in one go, and then I would weep bitter tear for my waist line.
In the long haul, how much damage could one chocolate bar do?
Sadly… “for science” I would have consumed all three…
There is no sad in science!
But there is a sigh!
I love the Chuao line… Firecracker is good! When I was working as a spice merchant, I learned a lot about complimentary flavors and they are bizarre, but awesome. Chocolate and pepper is one, cinnamon and italian herbs are another.
I’d like to hear more about your ancient spice knowledge!