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In September, prominent chocolate food engineer Hanna Frederick introduced her latest concoction at a conference of the Meat Industry Association in New Zealand: dark chocolate truffles tinged with venison and salami. Said Frederick: "There's this smoky taste to start, then a strong chocolate flavor comes in, and at the end you have this wonderful taste of salami." Earlier in the year, she had introduced chocolates injected with Tongkat Ali, a Southeast Asian herb reputed to stimulate testosterone production.