« San Antonio: The Cook Shares His Recipe for Caldo Tlalpeno | Main | Spice News: In Ecuador, Quechua Cacao Growers Make Their Own Premium Chocolate; a Taste That Is "Flowery but Also Savory, Like Black Pepper" »

Halloween: Chocolate Buddhas with Aromas of Ginger and Orange; Nix on the Chocolate Skulls

IMG_7514chocolatebuddhas400wide.jpg
Matthew Shepherd's chocolate Buddhas, scented with aromatic orange peel and
ginger, are an offbeat Halloween treat for favored pranksters.

Chocolate skulls. Chocolate ghosts. Chocolate pumpkins.

But why go for the obvious?

Around here certain Halloween goblins will get Matthew Shepherd’s chocolate Buddhas when they come to call. These plump little guys are perfect for Halloween—an eerie greenish hue on the outside, but on the inside there’s a treat: dark chocolate flavored with bits of candied ginger and aromatic orange peel.

Matthew, who trained as a perfumer as well as a chocolatier, points out another advantage: “You can rub the Buddha’s tummy for luck.”

A good thought for the last, surely unlamented, days of October, 2008.

Matthew’s Chocolates, 107 North Churton Street, Hillsborough, NC 27278. Phone: 919/732-0900.

Comments (2)

Hi SpiceLines,

I just stumbled upon your blog-- a good find, I love spices! I traveled to Zanzibar this summer, and stocked up on a lot of saffron, among other things. I'm wondering if you have any tips on how to use it, beyond the standard paella.

cheers from a fellow blogger,
jenny
www.rootingforfruit.com

Thank you, Jenny. I'll be writing more about saffron soon. I especially enjoy using it in Moroccan tagines. Here's a link to a root vegetable tagine which I recently posted:
that is absolutely delicious.
Rootingforfruit.com looks terrific...

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Verification (needed to reduce spam):

About

This page contains a single entry from the blog posted on October 28, 2008 12:46 PM.

The previous post in this blog was San Antonio: The Cook Shares His Recipe for Caldo Tlalpeno.

The next post in this blog is Spice News: In Ecuador, Quechua Cacao Growers Make Their Own Premium Chocolate; a Taste That Is "Flowery but Also Savory, Like Black Pepper".

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.36