I had two great chocolate successes yesterday: bacon-chocolate truffles and emulsified hot chocolate.
The bacon truffles I made at work by steeping two strips of diced cooked bacon in the cream from a normal truffle recipe. They came out beautifully balanced, delivering both bacon and chocolate flavors in a way that really made the eater think about how those two play together.
Emulsified hot chocolate started as a concept because I wanted to serve hot chocolate to a vegan. In retrospect, just melting chocolate into enough water probably works fine, but I was drunk and thought instead of the old 'chocolate and water are enemies' maxim. Of course, that maxim made me think of Heston Blumenthol's Chocolate Mousse, made of chocolate and water. In the end, I decided to think of making the hot chocolate as making a fat in water emulsion for something like salad dressing or mayonnaise. I first melted some bittersweet chocolate, then added hot water a drop at a time. At first the chocolate did seem to sort of 'seize,' getting dry and clumped very quickly, but as I added more water, it turned fluid again. In the end, I got a perfectly smooth drink and my friends were presumably duly impressed by the process (and by the amount of time it took me to make a few cups of hot chocolate).