Chocolate Junky

July 23, 2013 3 Comments

Apricot Lavender | Honey Anise | Mango Peppercorn Chocolates

I've gone through my motorcyle, sky diving and rock climbing phases, but I would never ever categorize myself as an "adrenalin junky". I'll leave that to the Red Bull devotees. What I am known for is being a flavour addict. I'm always looking to get hooked up with my next "flavour fix". This is why I enjoy the intricate flavours of Thai food so much. I'm addicted to the unfolding exotic flavours of cilantro, curry, coconut, lemongrass and Thai basil...the sweet and the salty...the variety of textures...the inevitable odd decor...it all pushes my senses over the edge! Our resident "flavour junky" Master Chocolatier Derrick Tu Tan Pho has been busy in our Cococo Derfactory creating many exciting new chocolate flavour combinations ranging from traditional pairings like house made peanut butter and jelly to more adventurous combinations like rosemary, thyme and habanero sea salt. It's fresh and adventurous flavours like these that my palate craves! This year my three favourite flavours (so far!) are the Apricot Lavender, Honey Anise and Mango Peppercorn. All so different from one another- remarkable for their own individual characteristics.
  • Apricot Lavender is a milk chocolate ganache infused with lavender flowers with a dollop of apricot jelly delicately sitting on top. This flavour-packed package is then enrobed in our semi-sweet chocolate and decorated with a shiny, fuchsia-coloured cocoa butter. The result is a chocolate that contains both floral elegance and brightness from the fruit - all grounded by the dark chocolate.
  • Honey Anise is an unlikely yet complimentary marriage between the mild sweet honey milk chocolate ganache infused with the exotic, licorice like flavours of anise. The outside of this molded chocolate is made of milk chocolate and sprayed with green-coloured cocoa butter. Some people consider milk chocolates to be pedestrian compared to dark chocolates, however Honey Anise shows us that milk chocolate can be both playful and sophisticated at the same time.
  • Mango Peppercorn is a dark chocolate ganache with all-natural mango puree and a mild zing from the ground red peppercorns. This mold is finished with a modern design made with chartreuse cocoa butter that makes this chocolate stand out as  a piece of bite-sized art. As a lover of Thai food, the Mango Peppercorn is my personal favourite of the trio described here.
Chocolates by Bernard Callebaut fans have been enjoying their favourite chocolates with us since 1983. Some of my personal traditional favourites are our Almond (love the texture and the hint of Amaretto) and Mint Leaf (delightfully fresh and grassy), but being a self-diagnosed "flavour junky" I'm thrilled about all of our new flavours. If you're like me, and have an adventurous palate, be sure to come by the store to check out our new flavours!




3 Responses

Colette
Colette

June 05, 2014

Sign me up for the Apricot Lavender! Yum!

Brenda Sargeant
Brenda Sargeant

June 05, 2014

Rosemary Habanero sea salt is my absolute FAVOURITE, and honestly not something I would ever think of trying had BJ not offered a taste.

Moral of the story…step outside your comfort zone & try out these new creations, they may become your new love :)

Sofie Blunck
Sofie Blunck

June 05, 2014

I am a huge fan of “taste experiences”. The Rosemary Habanero Sea salt chocolate and mango peppercorn are definitely just that. Flavors that you get hooked on and want more of. I serve the Rosemary chocolate with a piece of Camembert (like I was taught by B.J at the Bernard Callebaut store in Red Deer) and it really is an experience that impress.

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