Monthly Flavors for April – Let’s Taste the World!
Hello hello and welcome to April! I have been feeling some wanderlust recently as the weather starts to warm up. Unfortunately, I will not be
Hello hello and welcome to April! I have been feeling some wanderlust recently as the weather starts to warm up. Unfortunately, I will not be able to travel much this year. But, that won’t stop me from eating delicious flavors from around the world! So come travel the world with me via this delightful box of chocolates.
Also, this is probably a theme I will revisit so please let me know what other countries you would like to taste!
Hazelnut Paste with Espresso Dark Chocolate Ganache
I think this was the easiest chocolate flavor combo to create – hazelnuts and espresso are very intrinsically Italian to me. The hazelnut paste is lightly sweet and a little chewy and the ganache is bitter and dark. Together, this is a wonderfully addictive chocolate!
Rhubarb and Szechuan Peppercorn Milk Chocolate Ganache
Did you know that rhubarb is native to China? I certainly didn’t! I was looking to create something with Szechuan peppercorn and this ganache does a wonderful job. Sour and tangy with a touch of spice just at the end, the milk chocolate ties these flavors together with smooth sweetness.
Rose, Pistachio, and Saffron White Chocolate Ganache
Another culture with so many excellent flavors I wanted to pick! My neighbors for a good chunk of my adolescence were Persian so I have a good amount of experience with Persian/Iranian flavors. Our wonderful neighbors would bring us back Iranian pistachios and saffron that were so distinctly different from what we found in stores. Those were both flavors I reached for immediately. Rose fell into the mix very naturally and adds this gorgeous complexity to the earthy nuttiness.
Lemongrass and Coconut Pâte de Fruit with Thai Tea Caramel
Lemongrass was the jumping off point for this chocolate. My mom grows it in her garden, and I have been using it as much as possible recently. Pairing with coconut felt too easy as a ganache so I wanted to try as a pâte de fruit – and I think it turned out great! I have made the Thai tea caramel before and absolutely adore it so it was a great way to complete this chocolate.
Paprika and Orange Praline with Olive Oil White Chocolate Ganache
I really thought this was going to be an easy one, but it was surprisingly hard. I first thought of saffron and rose, but that quickly morphed to the Iran chocolate. Trying to distill what I think of as Spanish cooking was tricky even though it is one of the only places on this list I have been! Then I thought of the Seville oranges and it clicked. I used Spanish paprika in the praline to give a touch of heat with an earthiness that lifts the almonds and oranges. The olive oil ganache is so wonderfully grassy and herbal and pairs with the praline in delightful ways.
Mango Lassi White Chocolate Ganache
India has so many amazing flavors to pick from! Mango lassi really jumped out as an idea though. I have made a few desserts based on this excellent drink, so it was an easy jump to chocolate. Sweet and creamy with a bit of yogurt tang, this chocolate is refreshing and makes you reach for another before you even notice.
…
Perfectly thematic, the Milano cookie is basically a form of lady finger cookie. I decided to add dehydrated strawberry to make it more April and spring forward. The ruby chocolate is tangy and really helps the red berry flavor pop!
…
With the flavors of the Middle East with the texture of Mexican wedding cookies, these cookies are just delightful. Best enjoyed with a cup of hot black tea, these will be gone before you even realize!
This is a good choice, we promise. You’ll get promo codes, new flavors and product info. We send out no more than 3 emails a month. Go ahead and press subscribe now!
Hello hello and welcome to April! I have been feeling some wanderlust recently as the weather starts to warm up. Unfortunately, I will not be