Chocolate with pepper, rosemary, juniper and cured meat

As a followup to the previous posts on chocolate pairings (chocolate sauerkraut cake and chocolate + caraway and other pairings), here’s a picture of an exotic chocolate I got for Christmas. It’s from Schloss Bückeburg in Germany, but a label on the back says it’s made in Austria (possibly by Johannes Bachhalm, one of Austria’s most famous chocolatiers).

pink-peppercorn-chocolate.jpg

Sprinkled on top the chocolate you see green and pink peppercorns! Furthermore it’s flavoured with vanilla, rosemary, juniper and cured red deer meat. What it tastes like? The pepper certainly goes well with the chocolate. Rosemary and juniper add some freshness. The taste of cured meat was more difficult to identify, but I guess it did add som saltiness. All in all very tasty!

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Filed under: flavor pairing, molecular gastronomy

Comments

  1. Lish Says:

    I occasionally indulge in Vosges Chocolates who also experiment with a lot of amazing partners for chocolate. The Aztec collection with its variety of spices is a personal favorite. They make fun gifts.