"dallas food" news and stories

NOKA chocolate claims that they sell the most expensive chocolates in the world and at prices that range from a shocking $309- $2,080 per pound, no one would argue that point. The point that is debatable is whether their chocolates are worth that price. From their literature, you might suspect that the chocolatier of NOKA would be trailblazing through jungles to find the most perfect cacao beans to produce chocolates with the "rarest and purest" single-origin dark chocolate instead of melting chocolate into simple molds in a Plano, Texas strip mall.

Dallas Food has just completed a brilliant expose that reveals the outrageous markups on NOKA's products and the source of their chocolates, which they buy from a well-known and well-respected chocolate maker but conceal from their clients to protect their image as "chocolate makers" and their pricing, which includes a markup of up to 4,444%.

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If chicken fried steak ice cream sounds like a bad idea to you, rest assured that it sounds bad to me, too. If it actually sounds like a good idea to you, I am sorry to be the one to tell you that you are mistaken. In either case, the rather unusual combination doesn't live up to the promise, whatever small amount there is, of its name. The concoction was dreamed up and skillfully put together at Dallas Food, who reported that "Flavorwise, this was hands down the most disgusting ice cream I've ever had the misfortune to taste."

They were going for something that would approximate the flavor of cream gravy, with a thick and rich consistency, but in a frozen form. After all, similar things haven been done with bacon (not necessarily to general success, however). Flavor issues aside, I really think that Dallas Food did a fantastic job putting this together, frying the steak and carefully putting together the ice cream, which was flavored with pepper, thyme and CFS drippings. It's too bad that it didn't turn out to be a winner, but as DF points out, it will be on hand to serve to that "one deserving guest" at the next barbecue.

[Thanks, Slow Crow!]

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