Trends in Chocolate at the Fancy Food Show
I spent Sunday at the Fancy Food Show in San Francisco. I am working on several roundups for Sugar Savvy, but I wanted to share some observations:
1. Peppermint bark of one kind or another seemed to be everywhere.
2. Mango and passionfruit are up and coming flavors for chocolate fillings, but some of them are more successful than others.
3. Sugar-free chocolates should be banned from the universe.
4. Port wine truffles with jerk seasoning are NOT a good idea.
5. Surprisingly enough, dark chocolate truffles with praline and Gorgonzola filling ARE a good idea.
6. So are chipotle caramels.
7. Everyone seems to be offering a hot cocoa or chocolate mix. Watch for a summary of the best here at Sugar Savvy.
More to come about the Fancy Food Show once I have a chance to digest it all (literally).
