Chocolate on the Half Shell?
It’s not every box of chocolates that comes bearing a label that reads: Contains milk, soy, pistachios, shellfish.
Uh, say what?
Leave it to Vosges, the cutting-edge chocolatier of Chicago, to come up with a truffle made with cream that’s been infused with Kumamoto oysters.
After all, this is the same chocolate-maker that’s found a way to incorporate bacon, Hungarian paprika, dried Kalamata olives, and Taleggio cheese into confections in the past.
And what could be more perfect for Valentine’s Day than a truffle that is flavored with what’s considered one of the most potent aphrodisiacs around?
Recently, I had a chance to try a sample.
I’ll use my patented scale of 1 to 10 lip-smackers, with 1 being the “Bleh, save your money†far end of the spectrum; 5 being the “I’m not sure I’d buy it, but if it was just there, I might nibble some†middle-of-the-road response; and 10 being the “My gawd, I could die now and never be happier, because this is the best thing I’ve ever put in my mouth†supreme ranking.
