Thursday, April 14, 2005
Chile Chocolate: A Very Good Idea
Really good stuff
Anyone who has seen the sweet little movie, Chocolat, knows the secret of combining the heat of a chili with the earthiness of chocolate. The sweetness followed by a fiery flare at the end is a very fun little gustatory trip. And New Mexico, of course, being known for its chile, would have to use it whenever possible. However, a store called Chocolatesmith on 2nd Street in town definitely had it figured out. Their chocolates were so good they deserved a blog entry.
My favorite was the pistachio chile bark (on the right in the photo). Salty nuts, bittersweet chocolate and then that zing. Wow. That's a lot of territory in one mouthful. Second favorite was the pinon caramels. Pine nuts with their odd, piney flavor wouldn't be the first thing you'd think to combine with a salty carmel and chocolate, but it all worked just fine. They also sold these fun chocolate pates, encased in wax. Supposedly you could keep them for months in your car or backpack without their melting. You know, for chocolate emergencies. Well, OK, but who is going to manage to keep it around long enough for an emergency, may I ask?
Truly I do not normally wax so rhapsodic over an everyday chocolate shop. This place was great. So now I just have to figure out how to get some of those chocolates out to New England. I may have to have a little chat with the folks at UPS.