Monday, March 19, 2007
Product Review: Vosges Red Fire Exotic Candy Bar
I was sent a Vosges Red Fire Exotic Candy Bar by a restaurant called the Vintner Grill with two locations in Las Vegas. That may seem an odd calling card; however, the restuarant is featuring a supposedly exclusive set of truffles by the chocolatier and this is part of the PR.
When I heard about the truffles - for example, olive and white chocolate with potato chips, or wasabi, ginger, black sesame seeds, and dark chocolate on top of wasabi peas - it sounded completely nutty, and I don't mean cocoa bean overtones. When it comes to creating "excitement," some chefs go off the deep end.
I've never eaten at the restaurant (and chances are that I won't, as I try to avoid Las Vegas), but even a 55% cocoa solids chocolate bar with ancho and chipotle chilis and cinnamon sounded odd, so I wasn't expecting anything positive. I was wrong. Although I wouldn't grab one of these $7 for a chocolate fix, this was one of the most remarkable uses of ingredients I can remember. The Aztecs used to mix bitter chocolate and chilis for a stimulating drink, and cinnamon certainly works with chocolate. But it was the control of the ingredient effects that wowed me. First I tasted the chocolate and cinnamon and thought to myself, "Ok, where's the hot?" A few seconds later, the spice kicked in, but subtly, just tingling my mouth.
If you love chocolate and enjoy being impressed, I can recommend spending the money on the bar for the experience.
When I heard about the truffles - for example, olive and white chocolate with potato chips, or wasabi, ginger, black sesame seeds, and dark chocolate on top of wasabi peas - it sounded completely nutty, and I don't mean cocoa bean overtones. When it comes to creating "excitement," some chefs go off the deep end.
I've never eaten at the restaurant (and chances are that I won't, as I try to avoid Las Vegas), but even a 55% cocoa solids chocolate bar with ancho and chipotle chilis and cinnamon sounded odd, so I wasn't expecting anything positive. I was wrong. Although I wouldn't grab one of these $7 for a chocolate fix, this was one of the most remarkable uses of ingredients I can remember. The Aztecs used to mix bitter chocolate and chilis for a stimulating drink, and cinnamon certainly works with chocolate. But it was the control of the ingredient effects that wowed me. First I tasted the chocolate and cinnamon and thought to myself, "Ok, where's the hot?" A few seconds later, the spice kicked in, but subtly, just tingling my mouth.
If you love chocolate and enjoy being impressed, I can recommend spending the money on the bar for the experience.
