When Soft-Spoken Feisty Lady escaped the discomforting heat of New York to the surface-of-the-sun furnace of late-summer Barcelona, I was all kinds of jelly, jelly, JELLY. (Not to mention missing eater #1, companion of the strongest constitution!)
But, I am a lucky, lucky bunny as SSFL came home burdened with bitchin' food-related swag; check out my bag!
It says: "Shut up and eat."
GLEE!!!
But SSFL really outdid her self with this:
That's RIGHT, bitches!!! That's a 16-piece Gastronomic Innovations box 'o bonbons from Cacao Sampaka. I squealed, cried and almost knocked her over when she gave me this.
I'd read about Cacao Sampaka a couple of years ago, and have been dying to visit ever since--when a chocolatier cooks up anchovy bonbons, it's a hard thing to forget, even if it is on the other side of the Atlantic.
The brain child of Albert Adrià (big brother of El Bulli's gastonomic magnate, Ferran Adrià) Cacao Sampaka has been rapidly expanding, bringing the worldwide market its highly-crafted, temptingly whackadoo confections.
So here's the key:
Top row, L to R:
1) Black Olive, 2) Anchovies & Hazelnut, 3) Balsamic Vinegar, 4) Parmesan Cheese
Bottom row, L to R:
5) Black Truffle, 6) Olive Oil, 7) Smoked, 8) Peanut
Verdict?
1) Black Olive: Briny and distinctively olive-y, but working in harmony with the chocolate. Thumbs up!
2) Anchovies & Hazelnut: The heavyweight of the box--I had high hopes for this one, being a fan of the sweet/salty/bitter axis, but the anchovy overpowered EVERYTHING. When The Man started chewing, his face plainly said: "You've betrayed me! CURSE YOU!!!!"
Seriously, I tasted nary a trace of chocolate or hazelnut; they just provided a chewy medium for fish. Glad I tried it, and willing to try again at the source. Wobbly thumb.
3) Balsamic Vinegar: Nicely acidic, almost darkly spicy counterbalance. Almost inspired forgiveness in The Man. Thumbs up!
4) Parmesan Cheese: Another toughie--I really wanted to like this one, but somehow the texture of the bonbon filling (like chunky, grated cheese peanut butter) was a little too off-putting. Wobbly thumb.
5) Black Truffle: Subtle! The earthiness of the truffle brought out the earth tones in the cocoa. More, please!
6) Olive Oil: Even more subtle...like lipid-injected chocolate. Maybe this is one that would stand out a 'lil more when eaten fresh. Thumbs up!
7) Smoked: Like grilled chocolate, in a good way! The smoky flavor helped to boost the bitter cocoa character (though I was finding myself wishing for almonds). Thumbs up!
8) Peanut: Like a high-end Reese's Peanut Butter Cup, but less shy about the salt. Thumbs up!
All in all, tasty and fun, like a foodie litmus test!
And hopefully, I too will one day be doing my own piggy pilgrimage in the land of jamon.
THANKEE MUCH, SSFL!
You are very welcome! Next time, we go to Barcelona together! :D
Posted by: SSFL | November 07, 2008 at 12:14 AM
oh HELL yes!!!
**doing the cabbage patch of utter glee**
;D
Posted by: EF | November 07, 2008 at 01:21 PM
I tried this Chocolate/Bacon combo not too long ago. ( http://www.vosgeschocolate.com/product/bacon_exotic_candy_bar/exotic_candy_bars )
It was a no-no around the office, a lot like the achovie chocolate.
However, we been trying a lot of the 85%+ dark chocolate ('cause it's low carb). Got any recommendations? (Green & Blacks, and Lindt are our favorites)
Posted by: Billy Shin | November 07, 2008 at 01:38 PM
Hey now!!! I DIG the bacon bar!!! #1 stocking stuffer!!!
But there are less audacious, equally delicious offerings from Vosges: My faves are the Oaxaca & the Barcelona (tho neither are >85% cocoa).
http://www.vosgeschocolate.com/product/oaxaca_exotic_candy_bar/exotic_candy_bars
I really like Dolfin! They're widely available, and have a great line of high-cocoa bars.
My faves: the Dark Chocolate w/ Earl Grey, and the Dark w/ Pink Peppercorns. ;)
http://www.dolfin.be/en/product_select.php?pm=4
Posted by: EF | November 07, 2008 at 01:52 PM