Pistachio and lavender are two of my favorite additions to chocolate. Otherwise I prefer it as dark and as bitter as possible. No chocolate was ever hurt by adding chili peppers, either.
So where do you get your chili chocolate? Is there a brand you like, or is it all locally made?
(Yes, yesterday smilla and I met downtown for lunch and dessert ... I had a chocolate/ginger cupful when she had the lavender confection. It was a deeply cool shop - very similar in spirit to the one my family visited in Stockholm last summer, but funkier.)
No, I was looking for a recommendation! Also, I was thinking chocolate bars ... I ought to try it with hot chocolate at home. I like putting in a little black pepper when I make spiced cider or chai.
Alas, no. Lindt makes a sort of dark chocolate with a cherry chili filling, but I do not recommend it; the cherry was a miscalculation. If I ever run across a decent spicy chocolate bar, I will let you know.
I like putting in a little black pepper when I make spiced cider or chai.
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Oh, man. Why isn't there a closer store than Washington, D.C.?
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So where do you get your chili chocolate? Is there a brand you like, or is it all locally made?
(Yes, yesterday smilla and I met downtown for lunch and dessert ... I had a chocolate/ginger cupful when she had the lavender confection. It was a deeply cool shop - very similar in spirit to the one my family visited in Stockholm last summer, but funkier.)
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I just add it when I make hot chocolate at home . . .
(Do you have a recommendation?)
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:-)
No, I was looking for a recommendation! Also, I was thinking chocolate bars ... I ought to try it with hot chocolate at home. I like putting in a little black pepper when I make spiced cider or chai.
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Alas, no. Lindt makes a sort of dark chocolate with a cherry chili filling, but I do not recommend it; the cherry was a miscalculation. If I ever run across a decent spicy chocolate bar, I will let you know.
I like putting in a little black pepper when I make spiced cider or chai.
Nice.