- Dear all Chocolate Lifers: I've followed this wonderful topic for some years now and beg your indulgence to post an article from my blog.
"Shes pioneered beer-flavoured chocolate and kangaroo and venison salami chocolate, so what could Hungarian-born chocolatier Hanna Frederick come up with next? Here are four recent taste sensations.
Hanna finally uncovered the secret of how to coax malt to compete . . . and win . . . against dark chocolate. The result is pure harmony! It's Mmor's Mountain Goat Hightail Beer Truffle. We have tried beers from all over the world, but we found the perfect one here in our own backyard in Melbourne, says Melbourne's Choc Diva Dr Hanna Frederick. The new dark chocolate truffle is being rolled out for Good Beer Week in Melbourne. Mountain Goat Hightail is an English-inspired Amber Ale, light copper to light brown in colour, with a balance of caramel and malty flavours. Hanna, a trained food chemist, found a trick that allows the floral components of the 71% Dark Belgian Callebaut chocolate to come through to match the strong hoppy and malty notes. The Hightail Chocolate Truffle has its own nose too. You can smell a mixture of toffee and fruit aromas with a lovely aromatic lift. Burnt phenolic even nicotine characters with fresh slightly sweet flavours.
Draculas Last Kiss - garlic chocolate truffles with dark moulded lips and white chocolate fangs! It is a whole new world of flavours, said Hanna, whose company Mmor Chocolates in now Collingwood is world renowned for exciting chocolate ideas. It took me back to my Transylvanian heritage to create a vampire-killing flavour, she said. Her result is an extraordinary taste sensation of luxurious chocolate paired with the tangy taste of roasted garlic.
Draculas Last Kiss complements her other Halloween truffle, the famous American Pumpkin Pie flavour, shaped in the head of a ghost featuring real baked pumpkin filling, with cinnamon and other sweet pie flavours. I love it, says Hanna. I think there are so many more opportunities for these kinds of flavours!
Another taste sensation is the amazing Kangaroo Salami chocolate. Using smoked salami from a bespoke producer in South Australia, some people find this to die for. It is especially good before dinner as a starter or hors d'oeuvre. You can taste little bits of meat along with some amazing smoke and chilli.
Trained in chocolate-making in Australia, Hungary, and New Zealand, Dr Hanna Frederick is a former food chemist who gave up the corporate life to follow her passion and make chocolate. Her Collingwood Mmor Chocolates Szaln, where the window is dressed up with pumpkins, jack o lanterns and spider webs, produces more than fourty flavours. Hanna has made headlines around the world with her innovations, as her website shows. Her beer-chocolate mentioned in the New York Times and her aphrodisiac-chocolate made with exotic herb Tongkat Ali was reported in the USA and Europe on the Fox news network.
Hanna lovingly calls her taste sensations couture chocolat, as you'll see in her blog "My Philosophy of Couture Chocolate". Chocolate is the ultimate pleasure-food, she says. There will never be enough ways to indulge in this gorgeous elixir. And if garlic is not your thing, try the spring season flavours: Jasmine Tea, Lavender, Rosewater Cardamom, all topped with edible flowers. Here you can see Hanna applying the fresh dried Jasmine blossoms."