Friday, January 1st, 2010
EAT & DRINK
BY BRET STETKA
MARC O. FINLEY/STOCKFOOD CREATIVE/GETTY IMAGES
Long before Milton Hershey mastered chocolate, the Aztecs and Mayans were mixing ground cacao seeds with water and chili peppers. The fiery result was “the drink of the kings,” says Jean-Marc Gorce, a former French chef and co-founder of XOX Truffles Inc. in San Francisco. Gorce is one of many U.S.-based chocolatiers reviving the ancient custom of spicy confections.
“People have probably been making this type of chocolate all along in small quantities,” he says, but thanks to increasing American interest in extreme flavors and homemade, artisan food, “It’s caught on in the last few years—now chocolatiers aren’t afraid to make it really spicy!” He likens one of his creations, a cayenneand-tequila flavored chocolate, to a sip of a spicy cocktail. “There’s even a touch of refreshing lime in it,” he says.
New York City’s own spice master, Jacques Torres, was inspired to add heat to chocolate after a pilgrimage to Oaxaca, Mexico. His famous Wicked Hot Chocolate is a nod to the original south-of-the-border chocolate recipe—and just might be the richest beverage known to man.
Food trends come and go. But for now, spicy chocolate smolders on.
Spice It Up
Put something with a little kick in your next box of chocolates.
Chai Truffle
Candinas Chocolatier
Madison, Wis.-based Candinas mixes black pepper, cinnamon, cardamom and nutmeg—and the result recalls a sip of the real thing. www.candinas.com
Wicked Bon Bon
Jacques Torres
Chocolate Jacques Torres’ notorious creation relies on a double dose of flavor: Ancho chilies provide earthiness while chipotles impart a smoky heat. www.mrchocolate.com
Spicy Cayenne Tequila
XOX Truffles Inc.
When you bite into this smooth dark-chocolate nugget, a hint of tequila hits first, followed by a lingering taste of cayenne pepper. www.xoxtruffles.com
