One of the things that Chefs Week Portland does is bring together different people and companies to create new things. At the end of the West Coast Modern dinner we were able to experience a little of that. Chef Gregory Gourdet and Chef Jose Chesa worked with local candy makers and the lucky diners were able to experience the results.
Chef Jose Chesa met up with Quin Candy to produce two sweets. One was a yogurt caramel with pimento which had a nice smoky flavor and a hint of the yogurt afterwards. The other was a chocolate olive oil lollipop with a hint of salt. I could taste the olive oil which blended really well with the chocolate flavor. I wish I could have more of these. It was really good.
The third sweet was from Chef Gregory Gourdet who teamed up with Woodblock Chocolate to make this treat. He put together chocolate with puffed rice, hazelnut brittle and sea salt with tandoori spice. Very interesting flavor with a slight salty sweet topping mixing with the dark bitterness of the chocolate in a really good way. Underneath it all was the tandoori spice taste making this a complex little chocolate. I enjoyed all three of these candies and wish I could get more, especially the lollipops.
Quin Candies website is here and they have a shop in Portland and sell in stores in the US and Canada and online. I have their Woodblock Chocolate Caramels which I purchased at Pastaworks.
Woodblock Chocolate also sells in stores in the US and Canada and even in Japan. Here is there website.