I’m fascinated by the combination of chocolate and chili. I first experienced it for myself when I reviewed Michael Turback’s Hot Chocolate. He included several highly unusual recipes, some of which involved hot spices, and I felt it wouldn’t be a fair review of the book if I didn’t try at least one of them (even though I was somewhat… dubious, let’s say). The combination of chili and chocolate was surprising and unusual, but more than that, it was absolutely addictive. One of the theories behind this is that the capsaicin in the chili creates an endorphin rush, which combines with the usual good feelings created by chocolate’s own pleasurable chemicals in a wonderful manner. Well whatever it is, I love it—and it’s definitely catching on!
Next I may have to make some chocolate chili bites (found from Chocolate Chipped, my new favorite source of chocolate decadence)—they sound absolutely delightful. Or I could try some Mayan Chocolate Cupcakes (also found on Chocolate Chipped)—more complex perhaps, but stunning and oh-so-tempting!
There’s a reason coffee and chocolate go together so often, and it’s related to the above, in a manner. Coffee, like chocolate, is an incredibly complex phenomenon and swirl of flavor components that can lend itself to either savory or sweet concoctions. Of course, I bring it up today because I’ve finally reviewed my next book—The Complete Idiot’s Guide to Coffee & Tea. I loved the book for the level of detail, but as a CIG book it left one or two things to be desired.
Up next: I’m reading The Vermont Cheese Book for review, and am about 2/3 done. YUM! Speaking of ingredients that can be used in both savory and sweet manners…