Mention chocolate, and you cannot miss the sparkle in the
eyes of young and old alike. Chocolate bars, candies, cakes and shakes are
passe; chocolates came packed with a new range of tastes, flavours, forms and
textures in 2012.
From tasting some tangy spice-infused chocolates, sinking
into the goodness of chocolate layered pizzas to gorging on desserts in the
likes of chocolate paan and samosas, the year gone by was definitely a riot of
quirky choco-flavours. We list the five innovations that were the trendsetters
this year..
1. Building chocolate castles
Chocolate carving is an artistic pursuit and India being a tropical country could not guarantee ideal weather conditions for chocolate sculptures to survive long. However, chefs in the country were optimistic. Bliss Luxury Chocolates for instance, which is one of the first to open a chocolate lounge in India experiments with chocolate art every year depending on the occasion and requirement. Chef Gerard Mendis shares with us his interesting yet challenging carving stories and said, "From Taj Mahal, Champagne bottle, dancing couple, Easter eggs, Valentine sculptures to Santa and the sleigh; we have experimented a lot. The biggest sculpture our team has ever created with chocolate is a life-size Santa Claus." Patience, precision and the right temperature are the three key factors that ensure the foundation for good chocolate carving. Mint, peppermint, cinnamon, chilli and all kinds of liquor are the best flavours to be incorporated in the process. Private parties, wedding receptions and Christmas or New Year's celebrations of today display chocolate structures and figurines as a marker of grandeur and opulence.
2. Indulging in chocolate paan and samosas

3. How about a vegetable chilly with dark chocolate sauce?
Chocolate brochettes, chocolate sushi, Italian dishes like pasta with ground nuts, walnuts and Gorgonzola cheese topped with grated dark chocolate, chocolate in ravioli filling and such like have really set the trend among the present generation of food lovers. "Whether young or old, chocolate is the universal favourite among all. Chocolate makes us happy and is also a scientifically proven agent that relieves depression. Innovation with chocolate can never go wrong but we have tried to explore chocolate beyond a dessert and that too, without losing on its quality," says Sakshi Tuli, executive chef and co-founder, Tandoori Nights Grand Catering.

4. Red hot 'spicy' chocolates
Archaeologists in 2012 found traces of 2,500-year-old chocolate on a plate in the Yucatan peninsula, and concluded that the ancient chocolate residue could have been used as a condiment/spice or sauce with food. In 2012, we discovered a creative way to add a zing to our dear chocolate. With a dash of cinnamon, mixing cloves and star anise in melting chocolate and going a little audacious by trying some tamarind juice, chocolates became spicier, hotter and tastier. Combined with spicy jalapenos, chilli powder and chipotles (smoked chilli pepper); as you smell the aroma and chew into the creamy chocolate, the hint of spice in the end is a wonderful experience.
5. Drinking chocolate is fun!
Hot chocolate turned 'chocolate chilli chai' this season with the drink being brewed with Aleppo chillies (Turkish crushed pepper flakes with a cumin-like flavour), red peppercorns and of course chocolate. Chocolate martinis comprising spicy red chocolate served with cocoa, choco-mousse martini and chocolate jasmine tea with cocoa were popular and novel beverage choices at family parties and get-togethers.
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