Lake Champlain Chocolates along with Grace Potter and the Nocturnals announced the next step in their successful collaboration today with a line of five new chocolate bars each crafted to match traits and characteristics of the individual band members. Following in the footsteps of the recent success of the “Grace Under Fire” bar, the band and the Burlington, Vermont based Chocolatier today introduced the new line of treats that will go by the family name of “Rock Out with Your Noc Out”.
Each of the five bars has been individually named and flavored to match the distinct personality and look of the individual band members. Lake Champlain Chocolates expects to introduce one new bar per month over the spring and summer. In today’s announcement GPN bass player Catherine Popper was on hand to pass out samples of the first release – the “Get Pucked” Chocolate Bar.
“Get Pucked” is a tangy organic Lemon/Ginger bar crafted with lemon essence, crystallized ginger and 68% dark chocolate. Ms. Popper noted that the bar would be “Perfect with a cold Cheer Wine” and promised to throw samples of the new concoction directly at the heads of anyone attending the bands summertime tour.
Next in line for release is the “Cado Crunch”, which bears the nickname of GPN drummer Matt Burr. “Cado Crunch” is an intriguing blend of California Avacados swirled with hand-selected Indonesian puffed-rice wrapped in a layer of 72% dark chocolate.
As the summer rolls on expect the “Tournet Tornado”, “Yahoo Yurco” and an unnamed new bar bearing Grace’s name that she tells us will be “wrapped in shiny, sparkly foil on the outside but with a throwback Vermont maple/chocolate flavor on the inside”. Grace reports that the maple flavor comes from syrup harvested by Grace herself from trees that she planted as a baby on the “Potterville” compound.
Longtime chocolate lovers we contacted tell us that while they fully expect to love the chocolate/maple inside they wish the new bar would abandon the foil wrapping since it’s ultimately a distraction to the flavorful insides. Grace, however, tells us “Ever since I was four years old I’ve wanted to wrap shiny foil around a chocolate bar bearing my name. With the first ‘Grace Under Fire’ bar I wanted the chocolate world to respect the flavor inside and not be distracted by the packaging. Now that the bar has become such a huge success I’m ready to break out my inner foil wrapping desires”.
Sources at Lake Champlain Chocolate indicated to us that they were developing a program to allow purchasers to simply buy the outer foil wrapping if they so desire saving the limited run of maple chocolate for true foodie connoisseurs.
More on this story when we get our first samples.