/ Doug's Chocolate Republic /
Review: Chuao Potato Chip
Chuao Potato Chip
Posted: 7 September 2014
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.
price/gram: USD 0.063
Cocoa %: 41
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
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.