h a l f b a k e r y
OK, we're here. Now what?
idea:
add, search, annotate, link, view, overview, recent, by name, best, random
meta:
news, help, about, links, report a problem
account:
Browse anonymously,
or get an account
and write.
Login
Create account.
|
|
|
Coffee drinkers have their Columbian and French roasts. Scotch aficionados have Laphroig (amongst others). Tea drinkers have Lapsang Souchong. So where's the chocolate with a hint of that complex smoky flavor?
Before you ding this one, note I'm agitating for a very MILD smoky note, like Scharffen
Berger only more so.
(Zero points for BBQ smoke flavoring on a Hershey bar.)
Moonshiner's Chocolate Cake with Smoked Chocolate Ganache Frosting
http://www.cookshac...anache_frosting.htm
This could give an idea. [Monkfish, Jul 25 2001, last modified Oct 04 2004]
Rauchbier
http://beerhunter.c...ry=Rauchbier&db=rbp
What Dog Ed mentions. One more for the list. [rmutt, Jul 25 2001, last modified Oct 04 2004]
Smoke-flavoured ice cream.
http://www.latimes....&ctrack=1&cset=true
(Not that I believe *everything* I read in the LA Times.) [angel, Jun 30 2005]
[link]
|
| |
I dunno, it might be an aquired taste. There's some sort of German holiday lager that has a tremendously smoky flavour, like smoked ham. |
|
| |
[Thanks, rmutt, for the link. It's been so long I had no clue to the brew's name.] |
|
| |
Lagavullin... mmmmmmm. Talisker... yummmmm. Smokey chocolate... I'll give it a go. (I assume that we're talking the darkest of dark chocolates here). |
|
| |
An acquired taste, sure, but personally I like my chocolate black and bitter, like my coffee; and I can imagine that slight hint of Lapsang Souchong smokiness working with really dark chocolate. Croissant. |
|
| |
Chocolate already has a variety of types. Each type of chocolate a distinctive blend of rich tastes, mmmmm chocolate.
Bananas and chocolate go very well together!!!! YUMMY!!! |
|
| |
At my restaurant I make truffles by infusing extra-bitter chocolate with Cohiba cigars. Melt the chocolate, add chopped cigar, infuse overnight. Make basic ganache. |
|
| |
Tastes lovely. Just don't tell the customers... |
|
| |
Smoky Chocolate - Leave you favourite Chocolate sitting in an ash tray over night and the next day Voila - Cancer in a candy. |
|
| |
After considering this idea I have decided it would add to the wonderful range of chocolate already available. As a chocolate conisseur I believe that we should not limit chocolate to continue increasing in its diversity.
hmmm cigar chocolate interesting. |
|
| |
Scharffen-Berger 70% + a little chipotle. Or Scharffen-Berger cocoa with chipotle. I've had both. Hint of smoke and a touch of heat. Wonderful. |
|
| |
Yumness! The best way I could think of doing it in reality, without using yer actual smoke or tobacco would be to mix in one of the smokey coffees that you mention in your original post. |
|
| |
sounds nice - just don't make it too much like cigarette smoke. Think smoked almonds... mmmm... |
|
| |
wouldn't a chocolate cigar melt? or is it just chocolate
flavoured, because it doesn't matter how many times i'm
told that something has a "real chocolate flavour"; it
doesn't. that is unless it is real chocolate, which wouldn't
work in cigar form, for the reasons previously mentioned. |
|
| |
I've smoked chocolate-flavored cigarettes. They taste like $5 (a pack) of wasted money. Blech. |
|
| |