Loading...
Chocolate

More Fun With Chile & Chocolate: Chego's Sriracha Bar

Comments (0)

By

Thu, Oct 7, 2010 at 12:30 PM

click to enlarge Double Chin Dessert's Sriracha Bar - D. GONZALEZ
  • D. Gonzalez
  • Double Chin Dessert's Sriracha Bar

Chile and chocolate. Yes, it's been done. So while it was intriguing, it was hardly shocking to see the introduction of the Sriracha Bar on Chego's menu board late this spring. Nevertheless, like all the dishes at Chego and Kogi before it, Roy Choi's cuisine is more than just the combination of flavors. It's about flavors coming together to create a new experience: in taste, in texture, in the core concept of what a rice bowl or a side of fries could be.

The Sriracha bar is the invention of Chego's pastry chef Beth Kellerhals, who introduced it under her own brand, Double Chin Desserts. You unwrap the thin foil wrapper to find a bar enveloped in glossy dark chocolate with the occasional lump of candy-coated peanut underneath. The bottom of the bar is unadorned, revealing a layer of tiny rice crisps encased in chocolate ganache.

The Sriracha element is found within the bar, in the form of a thin layer of ganache floating above a pool of slick caramel. Together each flavor combines so that no one note over powers the other. The dark chocolate retains its creamy richness and the caramel its hits of butter. The heat from the Sriarcha is evident, but does not build; instead it seems to pop the most whenever it's accompanied by the extra sugar rush from the candied peanuts.

After eating the bar at Chego, along with a few last sips of milkis from dinner, the realization hit that perhaps the reason why the Sriracha bar came pre-wrapped was to make it easier to take home. And so it was hardly shocking to discover that nothing makes a glass of milk quite as satisfying as one of these.

click to enlarge Showing off the goods... - D. GONZALEZ
  • D. Gonzalez
  • Showing off the goods...

Chego: 3300 Overland Avenue, Los Angeles (310) 287-0337

Related Location

Related Content

Now Trending

  • Trans Fats Are Still Hidden in Many Processed Foods, Says the CDC

    Despite legal bans and doctors’ warnings about trans fat, nearly one in 10 processed food products sold in the United States still contains it, according to a new study released by the Centers for Disease Control and Prevention. Yet most foods that contain trans fat don't list it on the label,...
    4
  • The 12 Bottle Bar on Ice: An Excerpt + Recipe

    Squid Ink contributor Lesley Jacobs Solmonson and her husband David Solmonson wrote The 12 Bottle Bar "with the hope of offering an inexpensive and accessible approach to classic cocktails," Lesley Jacobs Solmonson says. The book is not meant to be a complete guide to spirits or cocktails. "Instead, we like to call...
    5
  • L.A.'s Best Indian Food Has No Meat

    The first time you enter Surati Farsan Mart is a potentially overwhelming experience. The place resembles a Jewish deli more than a restaurant, and during peak hours, the line can stretch out the door. The clientele are loud and almost entirely Indian. There are more women dressed in saris than...
    5