Tuesday, April 23, 2002


for several years now there's been a fad for old-fashioned, herbal flavors in chocolate -- fennel, lavender, verbena. and lately we've been introduced to asian flavors: ginger, green tea, chinese five-spice, rosewater.

so how about the two together? a specialty florist in bangkok is expanding into artisan chocolates. his chocolate bars are touched with herb and spice flavors rooted in thai cuisine, such as chrysanthemum and lotus seed, as well as the familiar green tea. let's just hope he doesn't add any of those fiery thai chiles! since new flavors travel fast, i suspect we shall soon see these and other thai flavors in cutting-edge artisan chocolates here. . . .

in fact, since indian cuisine had a boomlet here just 2 or 3 years ago, i'm still surprised we don't see more indian-inspired chocolate flavors beyond the rosewater. maybe something along the lines of a mix of cardomon and cumin for the adventurous?

but of course, it's important to keep it elegant and clean. beyond that you get into the confusion flavors that i just can't help mocking savagely. . . .

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