Taking a Chance

Smoothing the mixture before cooling and cutting.

I love chocolate and phở (Vietnamese noodle soup), but this is weird :

Wendy Lieu fills her chocolate truffles with the flavors of a four-course Vietnamese meal: jasmine tea, phở, Sriracha, durian, lychee, Cognac.

The chocolate collection is the perfect bite-size feast to take on a plane — which travelers at San Francisco International Airport can now do. Lieu’s SoMa chocolate shop, Socola Chocolatier, opened its second location at the airport on Thursday, Aug. 1

To be fair, Wendy Lieu doesn't mix phở soup with chocolate in order to make her truffles:

The phở confection, in particular, represented a breakthrough for Lieu. Despite its name, the chocolate doesn’t actually contain beef or rice noodles. Instead, Lieu makes it by infusing cream with the spices that typically go in soup broth.

Although these chocolates don't appear to be something I'd enjoy, I applaud entrepreneurs for taking a chance. When flying out of SFO's terminal 3, I'll try to remember to pick up a box.