I can take or leave chocolate although I had a gift of Max Chocolatier chocolates the other week. They were the best chocolates I've ever tasted. They are produced by a highly specialist business in Lucerne and can only be purchased from their only shop.
However, an Edinburgh-based chocolate maker, Nadia Ellingham, has launched haggis flavoured chocolates. She explained that she came up with the idea for a haggis chocolate after creating chocolates that were inspired by chestnut and cranberry stuffing.
"It does seem to be quite popular," she said.
Somehow I think I'll give them a miss even though I love a good haggis - although I may be tempted if they were offered with the coffee after a Burns Supper.
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22 comments:
You've had one of those 'mention my product/service on your blog and I'll give you a freebie' e mails, haven't you! ;o)
I get them all the time.
No Rab, it was in the Herald or the Scotsman. Damn I forgot to put the source. I'll try to find it.
If I'd been offered a freebie by email I'd have posted it every day for a week, then I'd have pressies to take to those folks who ask me for supper. :)
Haggis - great. Chocolate - great.
Combined... erm, I think I'll pass too.
Reminds me of those hedgehog flavoured crisps some years ago. People will try it but it's not likely to maintain a wide audience.
I once had Drambuie flavoured ice cream in Dunoon. That was very nice indeed. Never seen it since.
But then, whisky goes with everything.
"I can take or leave chocolate..."
Oh, me too. So much commercial chocolate is just nasty. And US chocolate! Well, I wouldn't even dignify it with the name...
Had some Russian mates to visit a few years ago. They brought a particular Russian speciality.
Garlic chocolate.
A whole clove covered in chocolate.
Bloody GREAT!
My primary school served haggis every other Thursday. By the time I reached Primary 7, I'd have been happy to smother it in chocolate just to break the monotony.
I'd agree with you LI. This woman would be much better off trying to produce a product like Maxchocolatier rather than playing around with haggis.
I've only had US chocolate once Julia. Enough said.
I can imagine Furor that I'd like that too. Also there's chilli chocolate which a friend of mine adores. It's quite nice but the chocolate isn't a great quality which is a shame.
Gosh Macheath, what a memory. I can't remember if we ever had haggis at school dinners. But I get your point. :)
Morrisons sell chilli chocolate. I've been tempted but haven't tried it so far.
Rab. Forget it if you get Gout!!!
Great stuff, but I can not walk for a week later.
Give it a go Rab, but I think it's a sexist chocolate. (Men seem to prefer it more).
Another "strange" one, tabasco and honey ice cream. And a Polish concoction, ice cream made with cabbage, or sprouts. It is actualy....STRANGELY, quite interesting.
Tabasco and honey sounds good to me Furor. Not so sure about the cabbage but I may be tempted to give that one a try because I love cabbage and good ice cream. Wonder if it would make a good sorbet...
Sorbet...?
That is normaly for fruit that has a high vitimin C content, that would sour the cream. Ie Orange, lemon, lime.
This cabbage stuff is ice CREAM. So no sorbet.
Na, Sorbet is "water ice", with a "flavour". Much like "Ice pops" or similar.
Ie, you freeze the juice.
Furor, I think I've possibly made varieties of sorbet around 3,000 times in my life so I know what it is. :)
With cabbage having a high water content I thought it could be interesting to do a cabbage and perhaps ginger sorbet. It would work I'm sure, though I don't know about the taste.
I like sorbets you see. They're great if you're wanting to lose a little weight and home made is so much better as it doesn't contain the chemicals some shop bought ones do. Plus they're just so easy to prepare.
I stand corrected. I have only ever served them.
But a chef told me once it was to do with the effect of acid (Orange/lemon/etc) on the cream that made the difference.
The acid in the fruit sours the cream.
But I am willing to learn.
Your chef was right Furor. Hence the reason you're far more likely to get citrus flavoured sorbets than ice creams.
In fact, back in the days when I needed sour cream for a dish, I would whisk a little lemon juice into cream. Same flavour, different process. :)
OH!!!
I could write VOLUMES about a resaurant I worked in in Borrowdale.
But one of his tricks (I mean the boss), was to insist, half way through a 200 plate service, (ME as the only K.P) that I made the lemon merangue (sp?) mix.
O.K DEAD easy in the Hobart.
BUT because of the lemon, the pot needed cleaning like YESTERDAY!
Stainless steel? My arse. Two minutes after lemon merangue it was as rusty as a tramp steamer on speed.
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