Fat pig chocolate is rude. But it isn't as rude as haggis chocolate.
Would Madam like to sample some haggis chocolate?
Well, it’s worth a try.
Scottish chocolatier, Nadia Ellingham has come up with this desecration of traditional tweak on perfection.
She announced this week that she had launched haggis chocolate.
Haggis: That would be the Scottish national dish, (sheep’s or calf’s viscera minced with oatmeal and suet and onions and boiled in the animal’s stomach.)
“Most people screw their faces up or look a bit horrified when I tell them I make haggis chocolates, but once I explain how I make them they understand that it does actually make sense,” Ellingham, founder of the Thinking Chocolate firm told the Guardian.
Ellingham created the chocolates for a Burns’ Night supper but her guests were so complimentary that she has started selling them commercially.”
However.
This is a great big scam, because, according to The Guardian, “Ellingham does not use offal in the truffles. Instead, she recreates the flavour of haggis by combining nutmeg, mace, black pepper and oatmeal.
“I scoured around lots of haggis recipes to find a lot of the common ingredients,” she said. “I filtered it down and came up with the ingredients that come up most often, eliminated the offal aspect of the dish, did some recipe development and it went from there.”
Oh, pig’s viscera to her, I say.
Spice-from-haggis, is not haggis chocolate. It’s a bit of a letdown, actually.
Given that she already is marketing such un-yummy-sounding creations as sun-dried tomato and basil chocolate, I take her failure to produce a true haggis chocolate as a vote of no confidence in her own revolting national meal.
Proving what the rest of the world believed all along: that even the Scots do not actually like the stuff very much.
Anyone out there fancy making a boerewors and pap chocolate?
In time for the Sokker Wereld Beker?
