Last night I discovered that there had been an unfortunate incident in my refrigerator involving my emergency stash of dark chocolate. What, you don’t have an emergency stash? Well, it wasn’t really that I planned it that way. I bought a big stash to give away, and then ate most of it over a period of many months. 2 bars remained, often forgotten. Last night, I remembered them. I eagerly pulled out the plastic bag that wrapped up the 2 bars, and was surprised to find the bag looking wet. I pulled out the chocolate, and the wrappers looked wet, too. Not a good sign. I realized that they were oily. I peered back into the dimly lit recesses of my refrigerator, a scary thing to do even on better days. It did not take long to discover a little tub of pesto, laying on its side, its lid clearly not tightly sealed. The smell confirmed it was the culprit. Ever the optimist, I carefully removed the foil-lined wrapper from the bar of orange-infused 70% cacao fair trade organic dark chocolate, dropping it into a clean container without letting the outside of the wrapper or my oily fingers touch the chocolate surface. I washed my hands, and took an optimistic nibble. A second less optimistic nibble confirmed: the chocolate had been pestoed. Fatally so.
Because you know what is not a winning flavor combination? Dark chocolate with orange, basil, garlic, parmesan, and olive oil. Just in case anyone out there was considering experimenting.
Also, it is very hard to wash the smell of pesto off one’s hands. I keep washing them, but it won’t go away. I’m like Lady MacBeth, but with pesto. (Yet who would have thought the little tub to have had so much oily pesto in it?)