My first encounter with spiced chocolate was over the summer when a mysterious bag of chocolates showed up on our doorstep kitchen counter. When it appeared I waited a few days to see who would claim the small bag of individually wrapped squares of chocolate. I assumed that is was a gift for someone, so I waited, and I eyed the chocolates longingly each time I passed through the kitchen. This went on for a few days until one morning I came downstairs for my early bird 10 o'clock breakfast and glanced over at the bag of chocolates to see that it had been untied.
Inside were two types of chocolates: dark chocolate with espresso bean and masala chai spiced chocolate. The squares were melt-in-your-mouth thin and just enough to satisfy a craving. The espresso squares were a bit too bland for my taste so I took to the masala chai spiced squares. I was hesitant at first, having tried a variety of unconventional flavors paired with chocolate -jalapeño, chili pepper, and orange with crushed peppercorns- none of which I enjoyed. But the delicate harmony of the chai spices with the complexity of the masala left a dimensional and delightful flavor in my mouth. I began to wonder what I could do with this beautiful relationship; this harmony of chocolate and spice.
