Local Heart, Global Soul

October 17, 2013

Get Ready to Blow Your Taste Buds And Your Mind…

Filed under: BELGIUM,Bruges: Chocolate,PHOTOGRAPHY — kiwidutch @ 1:00 am
Tags: , ,
(photograph ©Velveteen) used with permission

(photograph ©Velveteen) used with permission

The reason we have come to the Chocolate Line in Bruges, Belgium, is less about the fact that it sells chocolate and more about the type of chocolates they sell.

This is no ordinary plain vanilla, caramel and strawberry collection, these soft centres are all about creating individual taste sensations.

In fact the Chocolate Line aims to blow your mind as well as your taste buds, and listing just some of their flavours will give you an idea of  just how far “off  the beaten track” they really are.

All of the name cards were in Flemish, which is like a linguistic relation of Dutch so I’ve included a translation of the text you can see on the cards.

The chocolates were behind a glass window for hygiene reasons so photographing them was rather a hit and miss affair in the low light but Velveteen and I gave it a go.

Finally we emerged with a small selection, and later, back at the hotel we took a knife and carefully divided each chocolate into either thirds, quarters or fifths, depending on the flavour and if the kids were feeling brave or not. Some flavours were not just surprising, so was our reaction to them. For instance we all expected to adore the bacon flavoured chocolate, but we found we were unanimous in having mixed feelings: loving bacon flavour in general but finding it included in a chocolate rather a weird sensation that we couldn’t quite reconcile ourselves to.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Some of the flavours were very strong, some of the combination flavours started conversations like “I get the sun-dried tomato but I don’t get any… oooh,  wow!  …now I get the olive and hey! …now I get the basil!“.

It was like the flavours came in layers and hit you one after the other. Some flavours like the cola were definite favourites of the kids, the Framboise was intense: almost more raspberry than raspberry and delectable,  others like the wasabi and curry or the olive oil  were certainly an acquired taste.

Several of the chocolates included minuscule pieces of what I’ve translated as “crackling candy”, it’s a sort of sweet that pops, fizzes and explodes in your mouth,and everyone loved it except Himself, who face was a wonder to behold when he found it in his mouth.

There was even chocolate paint (But didn’t dare ask where to paint it). The only thing I need to do now is to leave you with a list of just some of the  flavours on offer.  We tried a good selection  (about 20)  but didn’t manage them all. We knew we would be travelling in a hot van and wouldn’t be able to keep them cool enough to save some of the rest of the trip without risking a molten mess so we only took what we could handle in the days we were here.

This isn’t the sort of chocolate you’d take home for comfort eating on the sofa with a movie, and possibly not ones you’d gift to anyone with conservative tastes in food, but it is certainly a taste sensation adventure if you like to try something completely and utterly different for once.

It’s certainly been an experience we won’t forget in a hurry. I’d go back for some flavours but not for the whole range… but with so many wacky choices available there’s sure to be one to suit every taste and personality. We went with an open mind and we came away at the very least highly enlightened about the magic that are flavours and chocolate.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Atlanta: Ganache, amandelpraliné, cola, knetters (Ganache, almond praline, cola, crackling candy)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Asian Confetti: Karamel van rijstazijn, soja praliné van sansho peper en knetters (Caramel of rice vinegar, soy praline of sansho pepper and crackling candy)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Saké: Bittere ganache met Japanse rijstwijn (bitter ganache with Japanese rice wine)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Julius: Melkchocoladeganache met een infusie van laurier (Milk chocolate ganache with an infusion of bay leaf)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Bollywood: Witte chocoladeganache gearomatiseerd met saffraan en een zachte curry (White chocolate ganache flavoured with saffron and a mild curry.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Manon cognac: Slagroom met Cognac en walnoot (Cream with Cognac and walnut)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Egel: Zachte hazelnootpraliné (Soft hazelnut praline)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Sicilia: Bittere ganache van Italiaanse olijfolie (Bitter ganache from Italian olive oil)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Framboise: Ganache met puur frambozensap (The name of the chocolate is Raspberry)(Ganache with pure raspberry juice)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Madame Butterfly: Ganache met Japans kruid Chiso (Ganache with Japanese Chiso herb)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Miss Piggy: Melkchocolade met amandelpraliné en gerookt spek (Milk chocolate with almond praline and smoked bacon)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Appeltje: Karamel van appelazijn en lichte appelpraliné met nougatine (Apple vinegar caramel with light apple praline and nougat)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Pavillon: Ganache met stukjes Valenciasinaasappelen (Ganache with Valencia oranges)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Monkeys’ Favourite: Karamel van koriander en een gezouten praliné (Caramel from coriander and a salted praline)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Red earth: Confituur van rode biet en lichte hazelnoot praliné [met een crunchy van rode biet]  (Beetroot preserve and light hazelnut praline) [ and an untranslatable bit that doesn’t make sense “with a crunchy of beetroot”]

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Bangkok: Melkchocoladeganache geparfumeerd met vers citroengras en kokosmelk (Milk chocolate ganache scented with lemongrass and coconut milk)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

Green Tokyo: Bittere ganache, marsepein van Japanse wasabi (Bitter ganache, marzipan from Japanese wasabi)

Cebolla: Amandelpraliné met krokante, gefruite ui (Almond praline with crispy fried onion)

Italiaanse Javanais: Zongedroogde tomaten, zwarte olijven en verse basilicum (Sun-dried tomatoes, black olives and fresh basil)

Chapeau Napoléon: Marsepein, kirsch en bittere bananencrème (The name and shape of the chocolate is Napoléon’s Hat) (Marzipan, kirsch and bitter banana cream)

Espelette: Ganache marsepein met zachte chilipepers (Marzipan ganache with mild chilli peppers)

Fondant violet crème: violetblaadjes (Violet leaves)

Mava: Ganache van originele chocolade uit de regio Tabasco, Mexico (Ganache from chocolate originating from the Tabasco region in Mexico)

Soleil: Ganache met passievruchtenpurée ( (The name of the chocolate is “sun””) (Ganache with passion fruit purée)

Arthur: Lichte hazelnootpraliné met stukjes feuilletine (Light hazelnut praline with pieces of flaky pastry)

Cabernet-Sauvignon: Karamel van “Cabernet-Sauvignon” and pijnboompittenpraliné (Caramel from “Cabernet-Sauvignon” and pine-nut praline)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Velveteen) used with permission

(photograph © Velveteen) used with permission

http://www.thechocolateline.be/

5 Comments »

  1. I’ll be more than willing to try Appeltje ,Chapeau Napoléon, Saké, Manon cognac, Egel, Framboise. However, the Atlanta, Miss Piggy, Cebolla wouldn’t be anywhere near the top of my list. I checked the website, it’s a shame they don’t have an online store, that would be a great giveway.

    Comment by Doggy's Style — October 17, 2013 @ 9:18 am | Reply

  2. What an incredible selection.

    Comment by The Laughing Housewife — October 17, 2013 @ 10:10 am | Reply

  3. That’s a mind boggling array of flavours! Some of them just don’t appeal to me at all – the bacon or curry ones particularly, but there are quite a few I would happily try. 🙂

    Comment by Elaine - I used to be indecisive — October 17, 2013 @ 1:30 pm | Reply

  4. I’m stunned by the amount of flavours in that store. I’d go for almost all of them, especially the Saki and Wasabi ones. Not keen on bacon anyway, so I won’t go near that one. Popping candy, as you call it, is known as space dust to those of us in the UK of a certain vintage.

    I was once given a box of luxury chocolates for my birthday and one of them was infused with tobacco. It was an interesting flavour, considering I’m a non smoker, and I would certainly have it again, but I couldn’t get the taste of tobacco out of my mouth for almost a week.

    Comment by Pie — October 17, 2013 @ 10:17 pm | Reply

  5. Pop Rocks were a popular candy when I was a kid and are still available in different flavors 🙂

    The chocolates (for the most part) sound superb and I’d love a chance to try many of them!

    Comment by Carrie — October 17, 2013 @ 10:59 pm | Reply


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