Relax, I'm just talking about chocolate. Red Fire Bar is one of three exotically flavored dark chocolate bars made by Vosges Haut-Chocolate of Chicago and New York.
This one features ancho and chipotle peppers, Ceylon cinnamon and dark chocolate. The chocolate is good, and the spice flavors are definitely there, but just a notch past subtle, and only on the aftertaste. They also make Naga Bar (sweet Indian curry powder, coconut flakes and dark chocolate) and Black Pearl Bar (Japanese ginger, wasabi, black sesame seed, dark chocolate).
These three varieties were going around, to rave reviews, at my in-laws' house in suburban D.C. over X-mas vacation, thanks to two of my sisters-in-law who are big fans. They got rave reviews (the candy, not the sisters-in-law).
(Hey, just kidding, you guys are all great).
I declined to indulge then, but we got a care package today from one of the instigators (thanks, Lisa!), including a Red Fire Bar. So I tried a bite. And then another. Nice......just the thing to top off a dinner featuring barbequed brisket with my secret smoky sauce.
Our youngest, Ava (almost 5), says she really liked the Red Fire Bar, so that tells you it's not too strange. Great stocking stuffer. Or bring to a dinner party with a bottle of Port. Or Drambuie.
Posted by Matt Rosenberg at January 14, 2005 08:54 PM
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I'll have to try those sometime. My wife and I have become semi-connoisseurs of dark chocolate recently. I can't remember who makes them, but the best we've run across is a set of limited-run chocolate bars made entirely from a single crop--one from Ecuador and one from somewhere else... Venezuela, maybe? They were fantastic. Nothing different added to either one, but the difference between the two was surprising--and tasty.
Posted by: Timothy at January 14, 2005 09:54 PMI would like to get hold of some of these chocolate bars! I oftentimes will put cayenne pepper, white pepper, and cinnamon in chocolate cakes that I bake and it's amazing the difference they can make (a little cabernet with the wet ingredients helps, too!). I'll try to hunt for these choco bars. BTW, thanks for your continued postings on things such as Theo vanGogh: our memories can get a bit short as we move from crisis to crisis. I don't comment often but your 'blog is great and I like what you post at SoundPolitics as well. All best,
SF
Tim, those chocolate bars from South America sound enticing indeed.
As does your chocolate cake with cayenne, white pepper and cinnamon, Susan. And Susan, the Vosges bars referenced in my post are available via mail through their site, you can use the link.
Good to hear from an ex-Seattle-ite all the way from South Africa, do stay in touch!
Posted by: Matt R. at January 17, 2005 11:07 PMThanks for the mentioning these. I had a co-worker who brought some of them in and shared them about a year ago and I have trying to track them down ever since. Now I know, thanks again.
Posted by: Hunter at March 3, 2005 09:20 AM