A friend went to Canada recently for a boat ride on the St. Lawrence left this chocolate bar with another friend to pass along to me and now I have a chocolate bar with roasted barley and malt.
Mmmm, chocolate malt. Now, this here's what you call expanding the flavor profile.
Needs chili powder.
And actually, dark chocolate is a preeminently American thing. Canadians know that. Europeans rightfully have the credit for conching chocolate, another process discovered by accident and by carelessness of not paying attention, and cannot have credit for chocolate itself. Chocolate is a New World food item. There was no chocolate for Europe until Europeans discovered America, and thought to themselves, you know with a little sugar (also from elsewhere) this awful stuff just might be tolerable.)
3 comments:
Capsaicin . . .
ruins . . .
beer.
Chile beer does sound strange.
However, chile chocolate is excellent.
The beer that my friend made downstairs at CO-Brew is the best and I mean it. It's a simple light ale, and honestly, it's the best beer that I've tasted. The first sip is rather sharp, slightly bitter, but that sip changes the pH in your mouth and all subsequent sips are just fantastic. My bottle was emptied BLAM! Just like that so I drank two, and that never happens. I intended to label the bottles then come straight home and declined the offer take some home with me, but then after drinking it I changed my mind.
If you have the chance to do this at such a place that teaches you how to brew ale then I recommend it highly. You will be satisfied with the result. I must say, this is the best idea for gift that I ever had. The person enjoyed the experience tremendously and so did I. Except for that little ride in the ambulance and two and a half days in the hospital. But that's doesn't count. That was separate, it wasn't part of the dealio.
I think it was either the Aztecs or the Mayans that thought chocolate was a nectar from the gods. However, they didn't really know about sugar so...
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