In Good Taste
Sweets for Sweethearts
This Valentine’s Day, local connoisseurs are craving new flavor combinations in chocolates

Expect the unexpected in chocolate pairings this Valentine’s Day as flavors such as jasmine and smoky chipotle are mixed with dark and milk chocolate. Sweet meets savory in intriguing confections that tempt sweet tooths and mark a new trend in chocolate flavors.

As Seattle chocolate connoisseurs become more sophisticated, artisan chocolate makers are creating ever more unique flavors to hold their interest. “Like what happens in most mediums—music, food, art—people get bored,” says Lee Johnson, Fiori Chocolates owner and chocolatier. “There’s an interest to really explore the limits of what you can do with chocolate.”

Surprisingly, this bold trend in chocolate is not really new. In fact, we’re going back to the basics. As early as 1100 BC, the Mayans and Aztecs mixed ground cacao seeds (chocolate in its original form) with various spices and seasonings to make frothy chocolate drinks. Sweet chocolate made its debut much later when it fell into the hands of Europeans in around 1500-1600 BC. These days, chocolatiers are putting a modern spin on chocolate’s origins—pairing it with flavors like spicy habañero chili, lavender, green tea and even curry.

Exotic combos of chocolate aren’t only being explored locally. Spicy and savory chocolate has made its mark nationwide. “The desire to look beyond your typical sweet flavor has been seen in leading chocolatiers,” Johnson says. Here in Seattle, “people are going crazy about finding wonderful new things to combine with chocolate,” says Pamela Hinckley, Chief Brand Ambassador for Theo Chocolate in Fremont. Theo Chocolate’s inventive concoctions include a Coconut Curry Milk Chocolate bar, and confections that mix chocolate with burnt sugar, lemon, ginger, scotch or mint. Tea blends and mixtures of savory herbs are also fueling the chocolate market and are especially comforting in cold winter months. “It’s challenging,” remarks Johnson. “There’s a very fine balance between savory and sweet flavor—we explore what we can to surpass what other artisans have done.”

In addition to the current craze for funky flavors, local chocolatiers are seeing a heightened interest in high cocoa percentages. New information about the health benefits of high cocoa content is making health-conscious consumers more willing to eat darker chocolate. “It’s more nourishing and it’s full of antioxidants,” says Margo Masaoka, co-owner of 40-year-old Oh! Chocolate in Madison Park. “Our chocolates are made in the French tradition—dark and rich with no added sugar—which makes our truffles very popular,” Masaoka adds.

Many of Seattle’s chocolate boutiques offer assortments and gift baskets of seasonal and exotic chocolates.” Chocolate Box owner Michel Brotman has taken advantage of the current chocolate boom and brought many of Seattle’s artisan chocolates to one location. “Unlike wine, chocolate isn’t as intimidating, and it’s not as expensive. We see it as a great food and gift trend—you can customize it to your budget, and everybody loves it,” Brotman says.

OUR FAVORITE CHOCOLATE LOCATIONS
Theo Chocolate, 3400 Phinney Ave. N. (206) 632-5100.
Chocolate Box, 108 Pine Street, (206) 443-3900.
Oh! Chocolate, 3131 E. Madison St., Suite 100, (206) 329-8777.