Trader Joe’s has, among many glorious goodies, an incredible selection of chocolate covered things - chocolate covered blueberries, raisins, cranberries, powerberries, pretzels, espresso beans, you name it. A few months ago, I even spotted a box of dark chocolate covered ginger and picked one up just to try it - I really love the flavor of ginger but would never have thought to pair it with chocolate. I figured the candies would be candied ginger dipped in chocolate, so the ginger taste would probably be very light and largely overpowered by the chocolate and sugar, but I was pleasantly surprised to find that the ginger flavor was actually very fresh and bold, the main attraction rather than a supporting role to the chocolate. The texture and flavor made it seem like it was just a small piece of fresh ginger dipped in dark chocolate, and I keep reminding myself to try making it myself sometime.
I was going to today, but after surveying the cabinets and discovering a mostly-full box of cocoa powder and leftover heavy cream in the refrigerator I bought for the quiche but only used a couple tablespoons of, I decided to make use of the cream before it went sour to create a truffle version of the ginger candy.
And then I got to thinking about all the other flavors and spices I love and could possibly pair with chocolate…
I ruled out star anise, basil, rosemary, garlic, siracha (can you believe my brother and I have finished most of a large bottle of this stuff in just 3 weeks??), black pepper, and oregano. Who knows, maybe one of these spices could actually be tasty with chocolate…but with only one bag of chocolate chips at my disposal, I wasn’t willing to risk it today.
I settled on cinnamon, ginger, and chili powder, but after overcooking the cream for the first batch, I had to kick out one of them and chose cinnamon since it was the least interesting to me of the three - better luck next time, buddy.