Radio.com compiled a few options for improving the selection beyond the traditional chocolate assortments. Below are 10 exotic chocolate treats to make your day even tastier.
Amedei’s Toscano Red Chocolate Bar
Fruit and chocolate is almost as classic a pairing as spaghetti and meatballs, and for a very good reason: the combination never disappoints. A case in point is Italian confectioner Amedei’s Toscano Red Chocolate Bar, which blends dried strawberries, raspberries, and cherries with dark chocolate for a sweet and tart taste that is hard to beat.
Michel Cluizel’s Milk Chocolate and Salted Butter Caramel Bar
After one bite of Michel Cluizel’s salted butter caramel bar, you may never look at a Milky Way again. The famed chocolatier has been in the business since 1948 and knows a thing or two about making memorable morsels. While he takes chocolate-making seriously, his products have a sense of humor, including milk chocolate sardines in a tiny can, bite-sized chocolate “baguettes” and miniature “cappuccinos” filled with coffee ganache. True chocolate connoisseurs can learn the secrets of chocolate-making at Cluizel’s “Chocolatriums” in France …or New Jersey.
Cacao Prieto’s Coffee and Sea Salt Criollo
This bar blends Dominican coffee, Caribbean sea salt and 72% dark chocolate with enough buzzwords (single-origin! organic! hand-crafted! small batch!) to prove that it could only come from Brooklyn. The results of Cacao Prieto’s bean-to-bar labors and artisanship are a delicious chocolate bar well-suited to grown-up palates.
Roni-Sue’s Pig Candy
People love chocolate and people love bacon, so Rhonda Kave, founder and namesake of Roni-Sue’s Chocolates, took the logical next step and blended the two favorite flavors together. The result is Pig Candy, a.k.a. bacon covered in either milk or dark chocolate and sure to impress any bacon, chocolate fans on Easter morning. If that’s not enough salty-sweet goodness for you, round out your basket with her Bacon Buttercrunch, BaCorn and Maple Bacon Lollipops.
Zotter’s Hot Chicken
This Austrian chocolatier frequently shakes up his selection of sweets, but the Hot Chicken is on the menu for Easter. The confection blends milk chocolate with chili-spiked fresh egg liqueur for a sugary alcoholic punch. It’s a perfect treat for a grown up Easter basket.
Vosges Haut Chocolat’s Enchanted Mushroom
Vosges founder Katrina Markoff has a knack for bringing unlikely flavors together for the greater good of amazing chocolate. Think: Curry, wasabi, coconut ash, stout and black salt. For Easter, the experimental chocolate pioneer, who trained at Le Cordon Bleu in Paris, has outdone herself with a 6-inch-tall, 1.3-pound Enchanted Mushroom. The oversized bonbon is filled with a soft, dark chocolate hazelnut blend that sounds like Nutella on steroids and is decorated by hand to look like a perfect little toadstool straight out of Wonderland.
Oriol Balaguer’s Pop Rocks Truffle
Oriol Balaguer came to fame as the pastry chef at El Bulli, one of the world’s top restaurants. Since then, he has developed a reputation for avant-garde chocolates filled with unlikely combinations like Corn Nuts, the Japanese citrus Yuzu and every kid’s favorite, Pop Rocks. His Mascletà truffle, named for the Catalan word for fireworks, blends hazelnut praline with flaky Maldon sea salt and Pop Rocks coated in cocoa butter, which explode in your mouth, mimicking their namesake. While his main retail outlet is in Spain, you can buy the chocolates online.
Xocolatl de David’s Sourdough and Olive Oil
This Portland, Oregon company has a knack for highlighting local flavors including Oregon hazelnuts, salt harvested from the Oregon coast and brown butter from a local dairy. Their best seller, though, is a sourdough and extra virgin olive oil bar featuring Bolivian chocolate. While the combination of sourdough bread and olive oil sounds odd, the oil provides a subtle flavor while smoothing out the edges of the 68% dark chocolate, and the sourdough bread crumbs provide a crunch so satisfying that you’ll never look at a Nestlé Crunch bar the same way again.
OmNom’s Dirty Blonde
In any crowd of epicures, there’s always one person who claims to prefer white chocolate. While normally that person is to be pointed and laughed at, this bar from Iceland’s OmNom chocolate company could make a white chocolate believer out of everyone. The Dirty Blonde blends cocoa butter with Icelandic milk and hints of caramel for a smooth and delectable treat. For the more adventurous palate, check out the Lakkris bar, which is a twist on the traditional Icelandic treat of milk chocolate and licorice.
Komforte Chocolate’s Ramen Noodle
Komforte Chockolates started as a backlash to the highbrow chocolate, opting to blend their bars with all your favorite comfort foods, including tortilla chips, French toast, movie theater popcorn, and ramen. While the French toast bar—made with milk chocolate, bagel chips, molasses, cinnamon, and nutmeg, with a hint of butter flavor—probably has the most universal appeal, don’t discount the unique crunch from the savory ramen option.