{"id":7696,"date":"2015-09-24T18:25:33","date_gmt":"2015-09-25T01:25:33","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=7696"},"modified":"2022-10-22T13:44:23","modified_gmt":"2022-10-22T20:44:23","slug":"stuff-like-that","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/outsidechocolate\/chocolateroundtheworld\/stuff-like-that\/","title":{"rendered":"Stuff like that"},"content":{"rendered":"

Continuing our series of \u201cI can\u2019t believe what somebody thought of to put in chocolate\u201d (British edition), Chocolate Tree just announced that their Haggis Spice Chocolate Bar is a semifinalist in the Great British Spiced Chocolate Challenge (GBSCC).<\/p>\n

Yup, that\u2019s right. Alastair & Friederike Gower of Chocolate Tree<\/a>, Edinburgh, Scotland\u2019s only bean-to-bar maker, produce a chocolate bar that includes all the common ingredients in haggis, that traditional Scottish dish of sheep liver, heart & lung, cooked with oatmeal & spices in the sheep\u2019s stomach \u2014 minus the minced offal and intestine casing. (Does that make it vegan haggis?)<\/p>\n

\"Haggis
\u201cWhat makes you feel like doing stuff like that?\u201d \u2014 Quincy Jones lyric (Photo by Chocolate Tree.)<\/figcaption><\/figure>\n

Somehow I missed this bar before, but it won an International Chocolate Award in 2013, and is now receiving recognition in the GBSCC.<\/p>\n

According to the GBSCC website, the Great British Spiced Chocolate Challenge is in its 2nd year and features \u201cover 100 professional and amateur chocolatiers competing alongside each other to create a new spiced chocolate.\u201d<\/p>\n

Preliminary judging was on Sept. 3, with the final challenge taking place during National Chocolate Week, Oct. 12-18, 2015. The winning chocolatier will receive a 7-day trip to Grenada (a producer of spices and chocolate) plus their chocolate \u201cwill be fast-tracked into a top London food hall in time for Christmas 2015!\u201d<\/p>\n

If the contest is for a new bar, and Haggis Spice has been around a while, it seems like they need to change things up a bit. My suggestion: Since haggis is typically consumed with a glass of Scotch, maybe they should add whiskey to the bar? Might make the bar more approachable for the haggis-averse crowd.<\/p>\n

[Previous entries in the \u201cWhat are they thinking?\u201d (British edition) include the Francis Bacon-themed chocolate with no bacon, but including edible charcoal<\/a>, hay-flavored chocolate<\/a>, and Truffle Sprouts<\/a> (chocolates made with Brussels sprouts).]<\/p>\n

(Featured image of haggis on front page from Wikipedia by zoonabar<\/a>. Title: Haggis. Taken on: April 27, 2006. Original source: Flickr.com<\/a>.)<\/p>\n","protected":false},"excerpt":{"rendered":"

Not sure if I can stomach this chocolate flavor (photo credit in article)<\/p>\n","protected":false},"author":5,"featured_media":7699,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,49],"tags":[139,569,817,818],"class_list":["post-7696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolateroundtheworld","category-chocolate-news","tag-british-chocolate","tag-edinburgh","tag-haggis","tag-oatmeal"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/7696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=7696"}],"version-history":[{"count":1,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/7696\/revisions"}],"predecessor-version":[{"id":35800,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/7696\/revisions\/35800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/7699"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=7696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=7696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=7696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}