Penn State Ag Sciences Newsline -- February 12, 2008
Newest trend in gourmet chocolates: special flavors and aromas (:44)
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Suggested Intro:
THE APPROACHING VALENTINE'S DAY IS THE BIGGEST DAY OF THE YEAR FOR FINE CHOCOLATES, AND A SPECIALIST IN PENN STATE'S COLLEGE OF AGRICULTURAL SCIENCES SAYS THE LATEST TREND IN LUXURY GOURMET CHOCOLATES GOES BEYOND THE CREAMY CENTERS. GARY ABDULLAH HAS THE STORY:
Story:
(:16) THE MAKERS OF HIGH-END LUXURY CHOCOLATES HAVE BEGUN TO ADD SAVORY SPICES AND FLAVORS, BUT NOT WHAT WE TYPICALLY ASSOCIATE WITH CANDY. PENN STATE FOOD SCIENTIST GREG ZIEGLER SAYS INSTEAD, THEY'RE ADDING THINGS LIKE HOT CHILIS, AS THE AZTECS ORIGINALLY DID CENTURIES AGO:
Ziegler Actuality:
(:18) "I'VE ALSO HAD CHOCOLATE WITH INDIAN MASALA IN IT - IT'S WONDERFUL. BUT IN ADDITION TO THESE SPICES, YOU HAVE UNIQUE FLAVORS; CERTAINLY CITRUS FLAVORS AND THINGS LIKE THAT HAVE BEEN ADDED FOR A WHILE, AND NOW FRAGRANCES. SO THE OTHER DAY, I HAD SOME DARK CHOCOLATE WITH ROSE FRAGRANCE IN IT, I'VE HAD LAVENDER CHOCOLATE…AND SO WE HAVE QUITE A WIDE VARIETY"(:10) ZIEGLER SAYS OTHER CHOCOLATE TRENDS INCLUDE AN INCREASING INTEREST IN FAIR-TRADE CHOCOLATES, AND ADDING OTHER SUPER-FOODS THAT BRING ADDITIONAL HEALTH BENEFITS. FROM PENN STATE, I'M GARY ABDULLAH.
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