We’re absolutely jonsing for something sweet tonight except that, well, we don’t have much laying around. But then mommy suggested something that she had squirreled away and forgotten about from our trip last year to Karat Chocolate in Kelowna, BC.
Yes, we’re eating 12 month old duck fat chocolate.
After 12 months (actually 13) of hiding away in a kitchen cupboard, this little bar of duck fat chocolate isn’t in great shape as it now resembles a lumpy dog turd that has been frozen and thawed out about a dozen times. I’m sure it looked better in the store but now, 13 months later, well, let’s just say that this duck fat chocolate has seen better days.
Fortunately, it’s been in a wrapper all this time and the “Best Before” date on the back is suspiciously non-present, so I figure that despite it’s unsavory appearance it’s still safe to eat.
So what’s with putting duck fat in chocolate anyway?
Sure I’ve eaten duck before (click HERE) and Terry sure thinks that duck is the total bees knees, but in chocolate?
It’s good but not, like, WOW! good. Ya know? It also has some sea salt in it which is nice, and raspberries as well, and something called “Valrhona” (whatever the heck that is), so it’s…okaaaaaaay.
For 12 month old chocolate that is.
But, seriously, I think I’ll just stick with my ordinary run-of-the-mill milk chocolate of the non-foul variety, preferably one that doesn’t also look like a thawed dog turd.
Sometimes it’s the small things.