This is one of The Food Channel’s Top 10 Chocolate Trends for 2012, based on research conducted in conjunction with CultureWaves® and the International Food Futurists®. For the full list, click here.
The Cinnamonizing of Chocolate. Cinnamon is hot right now, and we’re not just talking about the stronger Vietnamese cinnamon (marketed as Saigon Cinnamon) or the Ancho-Chile Cinnamon. We’re talking about turning up the heat in the bedroom a little, too, thanks to the exploitation of cinnamon as a natural aphrodisiac. Add a little cinnamon to chocolate cake, chocolate brownies, hot chocolate, really chocolate anything and it will bring out a subtle difference that will help your recipes stand out. And maybe make a few memories.
For evidence, see:
Foods as Aphrodisiacs: Any Scientific Evidence?
Jerry and Elaine’s Chocolate-Cinnamon Babka
Cinnabon Features Chocolate and Cherry in New Menu Items
Recipe evidence:
