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Home / Doug's Chocolate Republic  /   Review: Chuao Potato Chip

     
Chuao Potato Chip 
Posted: 7 September 2014    7.0 
Chuao Potato Chip from USA I love my potatoes in a spicy Indian or Thai Massaman curry, but in my chocolate bars?  When you think about it a little deeper (and crispier), fried potato slices in chocolate are not such a tremendously big leap.  Once the potato chips are crumbled and a bit of sea salt is added, you could be eating a rice crisp bar with sea salt, a well proven commodity. Think of this bar as a Latin American Nestle Crunch with better chocolate and a more premium price tag.    
Avg price/gram: USD 0.063   Cocoa %: 41  Size: 80g   
       


Try to imagine a chocolate covered potato chip for a second.         

When I first saw the cover art on the label of a bowl of crispy kettle fried potato chips draped in chocolate, my salivary glands did not start to become extra active. I've never, ever seen a pack of potato chips you  buy in the stores dipped or coated in chocolate in any way.  The two items, savory potato chips and sweet chocolate, just don't look like a perfect match.  Not like peanut butter and chocolate.  Peanut butter was never a big leap, was it?  Peanuts and chocolate have been together almost since the first chocolate bar was probably molded.  We put peanuts in everything:  salads, stews, ice cream.   So now we grind up the peanuts into a butter and add that into the chocolate.  Big deal.         

But potatoes?  We distill alcohol from potatoes but we don't add potatoes to everything like do peanuts.  I love my potatoes in a spicy Indian or Thai Massaman curry, but in my chocolate bars?      

I am sure this is what Chuao wants you to think. These unusual, never-tried filling combinations are what's turning a former California-only operation into a national chocolate mover and shaker.            

When you think about it a little deeper (and crispier), fried potato slices in chocolate are not such a tremendously big leap. What's another common ingredient filling in chocolate that has worked so well over the years?  Crispy rice.  It's so popular Nestle crafted a worldwide famous bar out of it with their Crunch. Hershey has had more limited success in the US with their Krackel.  Cadbury sells their Crunchy Spiders in the UK, milk chocolate with green crisped rice balls inside. Rice doesn't mean rebellion anymore in the chocolate world.        

All right, if you saw a bowl of jasmine or basmati or long grain brown in a rice cooker draped in chocolate, you'd wince. Once the rice kernels are fried, no one gives a hoot what's in the chocolate as long as it crunches.  And that's why the Potato Chip bar from Chuao works so well.  After the potato chips are hand crumbled by crumbling professionals and a bit of sea salt is added, you could be eating a rice crisp bar with sea salt, a well proven commodity.     

Think of this bar as a Latin American Nestle Crunch with better chocolate and a more premium price tag.           

If you liked reading this, consider savoring these reviews:
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 The Complete Chocolate Republic Index


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