I'm in Hershey, Pennsylvania and am loving the chocolate, chocolate, everywhere theme. Chocolate martinis, chocolate spa treatments, and chocolate chunk cookies after lunch and as mid-afternoon snacks. But chocolate butter? Uh...well...maybe.
I spread the chocolate butter on a piece of warm, fresh from the oven whole grain bread, and it tasted like frosting on toast. It was a little weird, especially when I caught a few herb/chive notes from the neighboring butter swirl. This was to be the prelude to my cajun marinated grouper and wild mushroom risotto? No thanks. I delved into the herb butter to rid myself of the chocolate taste as I awaited the grouper.
I'm all for creativity, but I just didn't appreciate this combination. It is my experience that both butter and chocolate absorb refrigerator flavors, especially garlic and onion. As a general rule, if I refrigerate chocolate I try to keep it isolated from odor-rich foods.
What's the weirdest way you've had chocolate? Was it a good experience?