Exotic Flavor Combinations

Sugar Work By shanzah67 Updated 24 Aug 2007 , 7:42pm by Theresa50

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shanzah67 Posted 11 May 2007 , 1:59pm
post #1 of 14

Has anyone tried any exotic flavor combinations that they can recommend?
Check out this site:

http://www.vosgeschocolate.com/

I saw her on Sugar Rush. She blends chocolate with sweet cumin, red pepper, paprika, etc. It doesn't sound very appealing to me but she is evidently quite successful.

13 replies
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breelaura Posted 11 May 2007 , 2:06pm
post #2 of 14

My espresso/cayenne/cinnamon truffles get absolutely rave reviews... and I am NOT shy with the cayenne! Also made Guinness (yes, the beer) white chocolate once (really quite good), clove, cinnamint, etc. I'm convinced everything goes with chocolate!

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shanzah67 Posted 11 May 2007 , 2:23pm
post #3 of 14

I guess you never know until you give it a try...I'll have to give it a try on one of my "adventurous-and-creative-feeling" days icon_biggrin.gif

So did you use flavor oils (like clove oil) or the actual spices?

Thanks!

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nrctermite Posted 11 May 2007 , 2:56pm
post #4 of 14

I saw her on sugar rush also and was curious about the flavors. I tried making truffles one time and it didn't turn out too well. Truffles are my favorite chocolate candies and I would love to learn to make these things - icon_biggrin.gif one day. For now I'll settle on just eating them. I've never tried any of the exotic flavors but sure would be willing to.

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breelaura Posted 11 May 2007 , 5:55pm
post #5 of 14

Actual spices, but really good quality ones from our local organic market. Once you switch to REAL cinnamon, you will understand the difference... and most spices are cheaper since they're sold in bulk. I've also used food-safe essential oils, and you can get some really neat flavors. I'm thinking of experimenting with white chocolate and rosemary, or maybe sage.

What happened with the truffles? They practically make themselves, and don't really like it if the cook gets too involved in the process. icon_wink.gif

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breelaura Posted 11 May 2007 , 5:57pm
post #6 of 14

Also, FYI, I ADORE Vosges conceptually, but I don't personally like the things I've eaten. Never gotten a truffle, but the chocolate bars have really, really subtle spice flavors, and I tend towards less of the subtlety. (Generally. Some things work much better as a hint, but others - like cinnamon, for example - I like to hit hard.)

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nrctermite Posted 11 May 2007 , 6:53pm
post #7 of 14

What happened with the truffles? They practically make themselves, and don't really like it if the cook gets too involved in the process.

LOL, I think I was "too involved"...they just wouldn't get rounded right for me, they were too "sticky" if that makes sense. It may have been the recipe, but more than likely my handling technique. And this was years ago, like 8+...so I can't remember all of the specifics. I hear everyone say they are easy and it always LOOKS easy, but I did something wrong. Oh well, at least if I can eat them I'm happy enough... icon_lol.gif

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breelaura Posted 11 May 2007 , 7:49pm
post #8 of 14

Yup. Just load 'em in a piping bag (at room temp) rather than trying to roll them into balls. Minimizes human contact, which the chocolate seems to like. icon_wink.gif

Also, you may have too much liquid if they're super-duper sticky, but usually it's just temp and/or too much handling (which just boils down to temp anyway).

Give it another try... if nothing else, you can eat it out of the pot with a spoon, or add more cream (or milk) to make unholy chocolate sauce.

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nrctermite Posted 14 May 2007 , 9:53pm
post #9 of 14

OOHH! Thanks for the piping bag trick! I may just give 'em another try after all. I can definitely find a use for that yummy concoction if I can't get the truffles to work! Thanks again! (sorry it took so long to get back to you on this, I'm not usually online on the weekends). Nik

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breelaura Posted 15 May 2007 , 12:22pm
post #10 of 14

Me either, so no worries. I'll dig up my cowgirl truffle recipe and PM it tomorrow. (That's cinnamon-cayenne, which seems to be the least exotic of my exotics.)

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nrctermite Posted 15 May 2007 , 10:41pm
post #11 of 14

oooohhhh that sounds yummy! I can't wait... and I'll definitely have to try them. hmmm I have a little party on Saturday, guess I'll just have to whip some up! Thank you so much! icon_lol.gif

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shanzah67 Posted 17 May 2007 , 1:44pm
post #12 of 14

So do I add the spices to the ganache or just sprinkle on top of the truffle?

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breelaura Posted 17 May 2007 , 10:27pm
post #13 of 14

Add to the cream - it infuses that way.

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Theresa50 Posted 24 Aug 2007 , 7:42pm
post #14 of 14

question..wasnt there a truffle recipe on this thread? I can't believe I thought I saw one.. I've never made truffles but would love to try.. does anyone have a recipe they would like to share.. I honestly thought I saw one.. icon_redface.gif .. well maybe once my new glasses come in I'll be able to see better..lol.. icon_biggrin.gif

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