Chocomize Custom Candy Bar: Currying Flavor

Once again, guys, I am going to indulge my love of creating custom candy concoctions (say that five times fast) by reviewing another bar that the nice folks over at Chocomize let me create.

I love Indian food. This was not always the case. In fact, as I have said in previous reviews, it really took the chef/owner of a sadly now-closed Indian restaurant in northern Georgia to bring me around -- but once he did, I was hooked. (Ken, wherever you may be, I would kill for an Indian crabcake). In addition to loving not only traditional Indian (and Indian fusion) dishes, I also just like the spices and ingredients that go into them.



"Currying Flavor" was inspired by my love of all things Indian. (And I'm hard core here. I even have my own copy of the Bollywood musical version of Fight Club.) As I do with all my custom bars, I am only rating the bar based on the individual ingredients and NOT the overall taste of the bar. Because I put the combination together myself, the ingredients could be top-notch on their own, but maybe never should have been put together -- and if that's the case, the fault is mine and not Chocomize's, so I won't ding them for it.



Anyway, Currying Flavor contains:

A milk chocolate base
Crystallized rose petals
Hot curry powder
Roasted pistachios
Diced mango

I liked the milk chocolate base more in this bar than I did in the first review I tried it with (the "Sugar High" bar). It's still very milky and a little sweeter than I prefer -- but in this case, the sweetness balances the heat and spice from the curry and the mango perfectly, and it just works really well.

The mango chunks are exactly what you'd expect of dried mango. They are generously sized and are a little chewy. The flavor is fresh and it has that nice, light warmth that mango has. The mango pieces are good enough to snack on by themselves!

The pistachios are on the small side, but they whole and very fresh. They were still nice and crunchy, though I would have liked for them to have been salted a bit more. But they were good either way.



The curry powder is liberally sprinkled on the top of the chocolate. There is enough so that you see it and you definitely taste it...but not so much that you feel like it's flocked like a cheap Christmas tree. I like it because it adds just enough curry to wake you up and let you know it's there, but not so much that you wonder what demon ever possessed you to put curry in with chocolate.

The rose petals were a pleasant surprise. Honestly, I was expecting them to simply taste like sugar. And while they certainly do have a sugary edge and crunch to them, you can actually taste the rose! I love that!

All in all, every single one of the ingredients on its own was pretty good. Yes, the milk chocolate is still sweeter than I liked, but when paired with everything else it just worked.

While I will not be rating the bar on the overall taste, I wish I could -- everything just paired up much better than I could have hoped for.

If you would like to try this bar (or create your own), the nice folks over at Chocomize have given my readers a generous 10% off coupon. If you use coupon code "Gigi" at checkout, you get 10% off your order! How can ya say no to that?

This bar was just really, incredibly good!



PURCHASED FROM:
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CALORIES:
133 Calories per 1/5th bar.

ADDITIONAL INFO:
Contains nuts. May contain traces of milk, nuts and gluten.

OFFICIAL WEBSITE:
chocomize.com

Gail Ambrosius Chocolatier: The Adventurous Collection

I like to think my sense of adventure is up there. I bungee jumped long before everyone and their grandma did it. I will try just about anything edible or drinkable you can throw at me (and I've probably reviewed it here somewhere). I've even -- gasp! -- worked retail on Black Friday. Really, there is no limit to my daredevil side.

So when I got an email from the good people at Gail Ambrosius asking me if I would like to review one of their truffle collections, I grabbed my Indiana Jones hat and waited, somewhat patiently, for them to arrive.



Gail Ambrosius is an old school chocolatier who -- along with her staff, of course -- makes all of her single origin chocolate by hand in small batches. Kinda made me think of a chocolate version of a micro-brew. Gail's chocolates, in addition to being single origin, are also free of preservatives, with all natural, sustainable ingredients. (And since there are no preservatives, their lifespan is brief. These are not chocolates you can leave on a shelf and forget about for a couple of months.) Gail is clearly head over heels in love with her craft. If you read her blog -- or her biography on her site -- it is impossible not to sense how much she loves what she does.

I personally love a good truffle too, as my past truffle reviews reveal, and I was very excited about the six truffles in this collection.

So, here we go...


Cinnamon/Cayenne:



This truffle was wrapped in a bright orange foil. Hidden underneath the foil is a truffle made up of 65% Colombian chocolate, dusted with a fine layer of cinnamon.



What I loved about this truffle was that the incredibly smooth chocolate is just sweet enough that it is not bitter, but you wouldn't mistake it for a milk chocolate. The cinnamon is actually the first thing you taste. It's spicy but not overpowering. The best part is the heat from the cayenne, with just a teeny tiny peppery aftertaste. I could eat an entire box just of this truffle.


Sweet Curry with Saffron:



This truffle is made with Hawaiian chocolate. I can't say that I've ever had Hawaiian chocolate before, but it made me think of Marvo -- and that in turn made me think of Marvo doing the Truffle Shuffle -- which, for the record, I have never seen him do, but it sounds like something he would do. (Nothing but love for you, man, nothing but love!) All of that distracted me from the fact that this truffle also contains coconut. And coconut is my natural enemy...well, that may be going a little far. But it is safe to say I am not the biggest fan of the stuff. This truffle also has coriander, turmeric, cumin, and cardamom and the top is sprinkled with strands of saffron -- world's the most expensive spice.



This truffle smells vaguely like generic Indian food. The turmeric and the cumin were the strongest flavors. I picked up the coconut more as an aftertaste. The information for this truffle describes the chocolate as having a raisin-like aftertaste -- and damned if that's not the best way to describe it. Honestly, while I liked the spice and I liked the chocolate, the coconut killed this truffle for me. But I am sure coconut fans would love it.


Machu Picchu:



This truffle is filled with a ganache that is made with 65% Peruvian chocolate nibs that have been caramelized. There is also a hint of cinnamon and vanilla. The truffle is topped with candied almonds.



This truffle is like chocolate to the eleventh power. It's a little sweet, and you taste just enough of the cinnamon and the vanilla so that you know they're there, but otherwise it is just pure chocolate essence. The nibs are almost completely ground, but there are little chunks here and there that add crunch to the otherwise smooth filling. Very nice!


Lemongrass with Ginger:



This one reminded me of Thai food. The chocolate is a 70% Venezuelan chocolate that is infused with dried organic lemongrass, coconut purée, and ginger pulp. It is topped with candied lemon peel and dried safflower.



Even with the coconut I loved this truffle, mostly because the strong warmth of the ginger worked to cover up all but the last notes of the coconut. The lemongrass gives it a fresh clean taste, and the dark chocolate just wraps the whole thing up in an earthy blanket.


Rica Organica:



This one is made with chocolate that Gail herself treks to Costa Rica to get. It's a simple truffle, made only with said chocolate, plus cream and vanilla bean.



This is the most basic truffle in the mix. It is also a great example of how sometimes it is the little things that make the most impact. With this truffle, all you taste is the chocolate. It's a little fruity, a little coffee-like. It's sweetened by the cream. If you are just beginning to get into dark chocolates, this is an excellent place to start.


Shiitake Mushroom:



Not going to lie -- this single truffle was the entire reason I chose this collection out of the others available. Seriously, how could you not want to try chocolate and mushrooms together?!

The chocolate is the 65% Peruvian, and is mixed with a mixture of dried shiitake mushrooms and cream.



Anyone who says that mushrooms and chocolate do not belong together needs to be fed this truffle -- even if by force at first. The mushrooms bring a slightly chewy texture to the center. Paired with the dark chocolate, it tastes like fresh soil, coffee, woodsy happiness. It's sweet, it's salty, and it's probably going to become my new obsession.

Yeah, this was a great collection. The texture of the all of the truffles, regardless of flavor/chocolate was excellent. Just enough snap on the outer shell. The interior ganache was silky smooth and cool on the tongue. These are some of the best truffles I have ever had.

The box also included...

A bonus! (I think)



While not listed as part of the Adventurous Collection, my box also contained a couple of the Caramel Sprinkled with Grey Salt squares. Not one to look gift salted caramel in the mouth (or share it willingly), I was thrilled with the addition.

The Columbian chocolate is deep and coffee-like. The salt was everything you could ever hope for. The texture of caramel itself is super soft and smooth, almost to the point of being a butter cream. It's mildly buttery and sweet. It is at its best when you get a part of the square with a lot of salt on it. There was something about it that I just couldn't put my finger on -- and it kept me from deciding whether or not I really loved it -- or if I was really indifferent to it. But I still ate all of them, so I am leaning towards really liking it.



This collection is just a tiny portion of what Gail Ambrosius offers. Be sure to check out the website to view it all for yourself. (Sadly for my international friends, they are currently able to ship only within the U.S. So if you see something you reeeeaaaallllllly gotta have, you might want to start being really nice to your U.S. friends!)

Get your hands on this collection by any means necessary.



PURCHASED FROM:
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OFFICIAL WEBSITE:
gailambrosius.com

Vosges Bombalinas- Naga Mango

I still remember the very first time I had a mango...
It was a magical time, coffee houses were all the rage. Bands had cool names like Toad & The Wet Sprocket or Hootie & The Blowfish. Al Gore had just invented the Internet and waaay back in the day said Internet use came with a per minute charge (you don't even want to know how much our AOL bill was!)- oh yeah 56K was lighting fast!

It was on a warm summer night. My best friend and I were huddled around a CRT monitor debating the merits of Classic Trek vs. TNG with other nerds from all over the world (the sad part is I did not make that up for literary purposes). Anyway, said best friend is from St. Croix and he had just purchased a flat of mango's (he BTW, is one of those talented people who can reach into a huge pile of mango's and pull out a perfectly ripe one seemingly at random every time) and while we were in a heated battle over who was the better Captian Kirk or Picard (shyeah, as if anyone could top Kirk!) we dug into the box of mango's with abandon. Since that night I have come to love mango's almost as much as I love Trek.

When I saw the little boxes of the Naga Mango Bombalinas tucked into the package Vosges sent me I squealed like a Ferengi who just found a bar of latinum.

The candies are strips or pieces of dried mango covered in dark chocolate and dusted with sweet curry. OMG! again, there are times when some candies are just too good to properly explain.

First the dark chocolate is a 62% dark chocolate. It has deep woodsy notes, it's a little bitter but that pairs incredibly well with the curry and the mango. The mango is just thick enough to be chewy without being tough (like a good fruit leather) It's sweet and that sweetness balances out the bitterness of the chocolate. The curry is the most interesting part. Unless you are a big curry head you might not be able to quite place what the flavor is because it is subtle, just a little firey (well maybe "warm" would be a better description) I could be imagining it but it comes off a little peppery to me. I just love everything about it. All three flavors work together as well as Kirk, Spock and Bones!

Oh, and being the good friend I am I shared my stash with my best friend- who proceeded to help me finish the box in one sitting... I think he liked it too!

Once again just a reminder that the kind folks over at Vosges would like to give you a chance to taste them as well.
Just in time for the holidays they are offering my dear readers 10% off of all purchases made on they're website Vosges Chocolates.Com simply add in code 2810WB1 and you are on your way to some amazing treats (check out that site, you could have all of your holiday shopping done before Thanksgiving!)

PURCHASED FROM:
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