Angela Nye: Local chef experiments with national trends in chocolate

In 2013, the culinary world saw chocolate trends with bacon, “bean to bar” dark chocolates, and tea-infused chocolates. Emerging chocolate trends for 2014 include continuing with sweet and savory combinations, Asian-inspired flavors, and a return to simple, classic pleasures.

The talented pastry team at Root Gourmet is having fun with this year's trends, bringing housemade chocolates to the local area. Pastry chef Angela Nye has created handmade truffles which incorporate the latest ingredient ideas. Truffle flavors include Ginger Lime Truffles and Sesame Truffles from the Asian-inspired category, Blackberry Truffles from the simple pleasures category, and Salted Caramel truffles, which continue to be a local and regional favorite.

“I love playing with chocolates as you can so easily incorporate limitless flavors and trends. As a child I used to make simple chocolates. As I gain more experience, I like to try new things and push the limits with tastes,” Nye said.

Nye will be entering the Downtown Rehoboth 24th Annual Chocolate Festival March 1 and looks forward to sharing more creative ideas with the community and hearing their feedback.

Rich Garrahan, Root Gourmet store manager, said, “The women in my life are crazy about chocolate, so we wanted to have a chocolate option in the store that people could give as a gift this Valentine's Day, yet be distinctive and fun at the same time.”

Root Gourmet is currently selling the handmade confections in boxes of eight for $8.95. Root Gourmet is at 19724 Coastal Highway, Rehoboth Beach, next to Nage Restaurant.

Ginger Lime Truffle Recipe

8 oz. dark chocolate

8 oz. heavy cream

2 oz. lime juice

1 T ginger powder

Heat heavy cream to a simmer and pour over chocolate. Stir until chocolate is melted. Add lime juice and ginger. Place in refrigerator until set. Roll into balls. Freeze until set.

8 oz, dark chocolate

Zest of 2 limes

8 oz, sugar

Combine lime zest and sugar, set aside. Melt chocolate and take truffles out of freezer. Dip into melted chocolate. Dip into lime/sugar mixture. Refrigerate until set.