Service of Tricked Out Chocolate: Strange Concoctions for an Old Favorite

April 25th, 2019

Categories: Chocolate, Retail

The real thing: Some Easter treats I received as gifts.

New things in fashion or interior design have always intrigued me but not tricked out food favorites. I am not a fussy eater but I don’t care for anything I eat or drink that has been fiddled with such as flavored. Take seltzer. If I want a taste of lime I’ll squeeze in juice from fresh citrus. So the likelihood is slim to none that I will want a favorite cookie—Oreos—in any but the time-honored version: two chocolate wafers with a plain cream concoction inside. Add a glass of milk and I’m in heaven.


Carol Ryan wrote about the popularity of hot-chicken-wing and wasabi-flavored Oreos in a recent Wall Street Journal article. China and the U.S. are the two biggest markets for this twist.

I also learned in this article, “Chocolate Has a Sweet and Spicy Growth Mix,” that if the FDA approves it, there will be a ruby-pink chocolate in our futures to add to white, milk and dark. Ryan reported that it would be the first new chocolate in eight decades. I’ll give pink a try as long as some poisonous coloring isn’t in the recipe. I remember how Red Dye No. 2 was banned because of a plausible link to cancer.

Hot-chicken-wing and wasabi-flavored Oreos Photo:

According to Ryan the chocolate industry is bracing for trouble here because impulse purchases at endangered cash registers impact sales. Should “New retail formats like Amazon Go’s cashierless shops” take off, she predicted that a cash cow for chocolate will run dry. In cashierless shops customers walk in and out passing neither registers nor checkout counters, hence no waiting in line by merchandisers filled with tempting treats. [I wrote previously about cashless retail in Service of the Honor System.]

I understand the need for an industry to innovate to keep dollars flowing as traditional shopping patterns change. And clearly there’s a hearty market for unusual versions of old favorites. But I’m not tempted by most, especially where chocolate is concerned. Are you? Are there unusual taste sensations that appeal to you?

Ruby chocolate Photo:

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10 Responses to “Service of Tricked Out Chocolate: Strange Concoctions for an Old Favorite”

  1. ASK Said:

    I read the article; no mention of the flavor of this ruby pink chocolate. Does it taste like white chocolate that’s been colored pink? The only food that appeals to me that is ruby pink is grapefruit.

  2. Jeanne Byington Said:


    Good point. It could taste like faux raspberry, strawberry, red current, grapefruit or blood orange! I was so put off track by hot chicken wing Oreo cookie that I didn’t focus on the taste of pink chocolate. Surprised the WSJ editor didn’t catch that. You, a great editor, did! Whoo Hoo!

  3. EAM Said:

    EAM wrote on Facebook: Traditionally, I like the regular Oreos but I was attracted to the dark chocolate Oreos. I think too many new flavors dilutes the brand.

  4. Jeanne Byington Said:


    Brilliant observation…a brand known for sweet that swims into savory waters…I wonder if the chocolate cookie part is the same. I guess that chocolate goes well with chicken [I think there is a Mexican recipe that calls for a chocolate like sauce on chicken] and with wasabi flavor. I can’t put my finger on what wasabi tastes like.

    As for the dark chocolate Oreo, didn’t know it existed and I’d give it a whirl in a second! It’s also closer to the traditional for sure.

  5. ASK Said:

    @Jeanne B. — The Mexican dish is Chicken Molé, something of an acquired taste…

  6. Jeanne Byington Said:

    I like Mexican food so if there were samples, I’d try the hot chicken wing Oreo.

    I Googled wasabi: “Real wasabi tastes more herbal than the horseradish stuff.” I dislike horseradish intensely hence I won’t give that Oreo even a nibble.

  7. Debbie Kunen Said:

    Debbie wrote on Facebook: Agree with Erica about diluting the brand. From a mfgr perspective it’s tough trying to retain market share with mass produced baked goods.

  8. Jeanne Byington Said:


    One of the nuttiest crossed wires that I recall was a wallpaper brand that licensed the name of famous, well-regarded golf player after whom it named a collection. The man had zero creds in design and no aptitude for interior design that anybody knew about. Surprise, surprise, the collection didn’t do well. That falls under the “what were they thinking?” umbrella.

    As for fooling around with the recipe by a brand millions consider a favorite since childhood, the idea is to bring in new fans. Those who like the traditional or dark chocolate versions will continue to buy it and the brand hopes to add audience with the hot chicken wing and wasbi lovers of the world.

  9. Lucrezia Said:

    Lucrezia wrote on Facebook: Dark chocolate gets my vote. As for the rest……Yuk & Phooey!

  10. Jeanne Byington Said:


    You won’t even taste the ruby chocolate–if the flavor is raspberry, you might like it!

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