I want to suggest something that many of you have probably never given much thought to. I suggest that herbs and spices are greatly underappreciated in milk and dark chocolate. I think the reason you don't see very many herbs and spices in chocolate is that it's a really hard thing to balance flavour wise. Herbs and spices can be subtle or super strong flavour wise, and getting them to balance with the flavour of chocolate is super challenging. I am suggesting however that when it's done well it can be some of the most amazing flavour creations ever. It also opens the door for chocolate flavour wise to so many other possibilities. I'm not just suggesting people use common spices and herbs that you find in sweet baking, I'm also suggesting that candy companies start exploring more spices and herbs used for savoury dishes as well.
Check out my latest chocolate review featuring a very popular spice that could work really well.
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