If you crave a chocolate truffle with a new taste sensation, look for the inventions of young artistically inclined pastry chefs, or chocolatiers.
There are traditionalists like Lenotre, Chocolatier du Rhone, Teuscher and Paul Wittamer who excel in pastries and cakes, and chocolate truffles, all of which are delicious and pleasant to look at, then there are avant-garde chocolates eager to take leaps of faith and who understand the science and flavour combinations. Presentation is another forte of these unconventional, young, dedicated and imaginative chocolatiers.
Pastry making and chocolate making are arts based in science. These artisans follow recipes to the letter in an attempt to provide consistent flavours. The science is so refined that even quality (gluten content), moisture, and elevation of the pastry shop can change both the retexture and test of a cake or chocolate creation.
Talented pastry chefs display boundless imagination and dare to combine flavours traditionalists never attempt. For example, Dominique and Cindy Duby of British Columbia combine into their chocolate truffles bits of real truffle, which elevates the already exquisite products to antler level of sophistication.
Then they take chanterelles that smell faintly of apricots and blend them with dried fruits. The whole mass is mixed with custard and served with crispy won ton, laced with plum sauce.
Some adventurous grummets find this taste combination and presentation heavenly that juxtaposes many flavours; others overwhelming. Regardless, ultimately imaginative flavour combinations and presentations win young and adventurous palates. The popularity of pure fine chocolate or chocolate covered foods seems to have reached unprecedented heights.
These days, young, well-educated, and – travelled executives look for fine chocolates and chocolate creations, never afraid of paying for what some people would consider a small fortune, just to experience something they never tried before.
Ginger is known to reduce vagotonic tendencies and chocolate covered ginger slices can help overcome unpleasant feelings in your stomach on rough seas or during bumpy flights. Chocolate contains antioxidant phenols that prevent LDL cholesterol build up. While you enjoy chocolate, you are also improving your health.
Amaretto filled truffles can help stabilize blood sugar levels after gourmet meals. Ginseng, as Koreans know well, is a restorative, and energy booster. If you feel drained, or experience cold hands or feet, try ginseng ganache chocolates, and see how this tasty treat will perk you up.
Chocolate contains caffeine and should be consumed in moderate quantities, but it also revives you tired body, provides energy and health. Try warm chocolate blinis with yellow pepper and mango compote, or maraschino cherries marinated in ice wine and covered with chocolate.
If you happen to be interested in unusual and extraordinary flavour combination try any of those listed below:
Red curry squash flan with gnocchi and coconut bread pudding with chicory ice cream
Concord grape clafoutis with sweet Savoy cabbage ad warm grapes
Roasted squash with toasted pumpkin seeds, accompanied with ice wine.
Fruit salad infused with slivers of fresh ginger
Saffron-infused rice pudding
Carrot and raisin halva
Pasta in vanilla and chocolate sauce
The imagination of an artistic chef has no boundaries, but at the same time, ingredients in any recipe must complement each other.
If you are interested in unusual and exciting food and wine pairings get yourself the book titled Wild Sweets: Exotic Desserts and Wine pairings Douglas and McIntyre