These days, fashions and styles aren\u2019t limited to just your clothes. Food has trends of its own and these days nothing shows that more clearly than chocolate!<\/p>\n
From the wonderful artisan\u00a0chocolate makers comes a surge of exciting, sometimes odd, but always delicious new combinations. First, there was the beloved grey-salt-topped truffles from Fran’s Chocolate.\u00a0<\/a> The newest chocolate flavor pairing: the avant-garde Vosges Mo’s Bacon Bar <\/a>made with “applewood smoked bacon + alder wood smoked salt + deep milk chocolate.”<\/p>\n Local and organic\u00a0are big, too. Green and Black’s <\/a>organic bars are super tasty – my co-workers went nuts for the toffee milk-chocolate bar. And who doesn’t love to indulge in a Fran’s<\/a> Gold Bar!<\/p>\n Seattle-based chocolate company Theo<\/a> produces premium, organic, Fair Trade and specialty chocolate. Inspired by their 3400 Phinney Coconut Curry Milk Chocolate bar, I created the recipe for Bollywood Spiced Cocoa, which I made with Theo’s 75% chocolate bar and whole milk infused with fresh ginger, cardamom and cumin and then finished off with unsweetened coconut milk. This unique cocoa is great as an after-dinner or before-bedtime sip by the fire. It’s definitely not for everyone, but those who are adventurous with their chocolate and enjoy sweet-and-savory chocolate combinations should give it a try.<\/p>\n So check out the chocolate section of your favorite gourmet grocery store or, if you’re in the Seattle area, check out Chocolate Box <\/a>\u00a0downtown or Chocolopolis<\/a> on Queen Anne. Bollywood Spiced Cocoa<\/strong><\/p>\n
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