Two wonderful things happened on a recent Sunday. Firstly, The Pilot and I finally managed to rendezvous for a Skype chat, during which time he scared the pants off me by detailing his experience with the tornado that recently ripped through the south-east of America. He saw the sky turn green. This still frightens me. I’m very glad he’s okay, and I’m more certain than ever that he should just move to Australia already.
Secondly, I finally made it back to the Bus Depot Markets to visit my favourite Curious Chocolatier, whose brilliant creations I’ve previously rhapsodized over. Particular shout-outs go to the dark chocolate with freeze-dried apricots and rosemary, the milk chocolate with lime and coconut, and the milk chocolate with honey-roasted peanuts and bananas.
Today, I bring you one of Heidi’s newest creations. Prepare to sigh longingly.
The Curious Chocolatier 60% Dark Chocolate with Poppy Seed Brittle
Yes, you read that right. Poppy seed brittle. Brittle of poppy seeds. In dark chocolate. Poppy seed brittle. In other words, this chocolate is part of the reason why I think of Heidi as single-handedly forcing the world to reconsider its view of Canberra as a dull city populated only by politicians, public servants, porn, and pelicans.
Okay, okay. We don’t have pelicans. But I wish we did.
I’ve loved poppy seeds ever since I was a child eating my mother’s poppy seed cake. Consequently, when Heidi told me that one of her newest flavours of chocolate involved poppy seed brittle, I jumped up and down like a little kid needing the bathroom. No really, I did. Jump, that is. Not need the bathroom. Because, as we know, I’m a lady, and ladies don’t need bathrooms.
As soon as I unwrapped this vegan chocolate, I was transported to my happy place by its glossy black-brown sheen and vanilla-tinged sweet aroma. Moreover, I was delighted to find, in the chocolate’s cross-section, sparkles of brittle that shone like pockets of crystals in the walls of an underground cave.
(As opposed to an, um, open-air cave…)
I took a bite, and smiled upon tasting the now-familiar-to-me 60% blend that Heidi uses in most of her dark chocolates. Yes, this is a sweet dark chocolate, but it’s such a rich, lingering, smooth, and rich sweet dark chocolate that it never fails to please. The tones of vanilla milkshake, liquid caramel, and chocolate brownie are always appreciated, but I must admit that, as I let the chocolate melt on my tongue, I couldn’t help but eagerly anticipate the arrival of the poppy seed brittle.
And oh, how the poppy seed brittle arrived, and oh, how my anticipation was rewarded when it did. Who amongst you enjoys the flavour of black sesame in desserts? Well, this poppy seed brittle tastes remarkably similar to black sesame, though without the intense smokiness of the latter. Perhaps a good way to describe the flavour of this poppy seed brittle is like a blend of white and black sesame seeds… but more deliciousererer.
Heidi, you’ve done it again: knocked my socks off with your brilliance. I can’t wait to try the other new flavour you gave me…