So, you have seen the kimchi chocolates and the red pepper chocolates and even the cactus chocolates, but this, THIS, is just an atrocity. They took seaweed (laver, actually) and combined it with chocolate. CHOCOLATE to produce a taste that is just wrong. It tastes like milk-chocolate dog crap that leaves an aftertaste of old socks that lingers until you rip out your tongue or brush your teeth many times.
On a side note, the makgeolli chocolates that are behind the seaweed chocolates were actually ok.
Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He is the president of Delectable Travels and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.