Friday, September 17, 2010

Beacon Hill Chocolates

Another fun Boston find. Beacon Hill Chocolates imports chocolates from all over the world, and I picked out a fairly interesting selection, all dark chocolate. There was one with balsamic vinegar; one with ginger, kaffir lime, and coconut; olive oil and sea salt; Grey Goose; chili and lemon; salt caramel; and blood orange.

They were all delicious.

Here's the thing, though: there was only about 5% taste difference between them. The balsamic vinegar tasted about 5% different from the chili lemon one. The Grey Goose one was slightly more liquid than the others, but I'll be damned if I could pick out any vodka flavor in it (much less Grey Goose specifically). Like I said, they were all delicious. But why put Grey Goose, or vinegar, or blood orange, or whatever in a chocolate if you can't obviously identify the non-chocolate ingredient?

This is why I was driven to create bacon chocolate. Not enough bacon.

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