Hot chocolate
Sunday, February 19, 2006
While Sean and I stayed home and watched football (and cleaned the master bedroom and shofted its furniture around) Laura and the girls headed off to Brighton for the afternoon. They discovered a chocolate shop that carried all sorts of weird and wonderful supplies and Sean was handed a packet of Tiny Tasty Turtles on their return. My present was an interesting combination of two of my favourite foodoe things; dark chocolate and chilli.
The bar is in Montezuma's Emperor Bar range. Organic dark chocolate; organic chilli. Each square is a tasting experience of two halves. Rich chocolate followed by a mouth-tingling chilli aftertaste. Not a bar to be eaten on one pig-out.
My previous experience with cholcolate in a chilli neighbourhood was in a Mexican restaurant in Tokyo. Really. I had the chicken mole. It was disappointing, in that the chocolate was thick and rather tasteless and but managed to overpower any hint of chilli or peppers in the sauce. The Japanese are not fans of spicy food so I suppose it was to be expected.
That reminds me of the Chicken Vindaloo I had in an Indian restaurant near Palo Alto. The sauce was basically chicken gravy that had shared a room at one time with some chilli peppers. When I mentioned the lack of power to the waiter he brought me a chilli and dropped it in the sauce. Yet I've eaten great hot Mexican and Tex-Mex stuff in both California and New York so why this aversion to Indian heat?
The bar is in Montezuma's Emperor Bar range. Organic dark chocolate; organic chilli. Each square is a tasting experience of two halves. Rich chocolate followed by a mouth-tingling chilli aftertaste. Not a bar to be eaten on one pig-out.
My previous experience with cholcolate in a chilli neighbourhood was in a Mexican restaurant in Tokyo. Really. I had the chicken mole. It was disappointing, in that the chocolate was thick and rather tasteless and but managed to overpower any hint of chilli or peppers in the sauce. The Japanese are not fans of spicy food so I suppose it was to be expected.
That reminds me of the Chicken Vindaloo I had in an Indian restaurant near Palo Alto. The sauce was basically chicken gravy that had shared a room at one time with some chilli peppers. When I mentioned the lack of power to the waiter he brought me a chilli and dropped it in the sauce. Yet I've eaten great hot Mexican and Tex-Mex stuff in both California and New York so why this aversion to Indian heat?
