Here are a few more of my favorite things from the Fancy Food Show:

Chocolate Grove's Gondwana chocolates, which feature native Australian spices and wild fruits like lemon myrtle, wattleseed, riberry and muntries. I haven't seen anyone use most of these Australian ingredients before, so I thought it was pretty cool.

I fell in love with Chapon Chocolatier's adorable packaging. Though there aren't any stores in the U.S. yet (fingers crossed!), there are three stores in France, and you can find some of their chocolates in places like Bergdorf Goodman.

I've had Mexican horchata before (a sweet, refreshing rice milk drink), but I was intrigued by the Spanish horchata produced by Matiz Valenciano. It's made from tiger nuts, aka earth almonds, and has a nuttier flavor than its Mexican counterpart. It's just as delicious and refreshing and is now being bottled in concentrate form; just add water and enjoy.

Many Latin American bakeries boast delicious pastries filled with guava paste, and now Guayeco & Co is introducing guava jelly and marmalade to the U.S. They're intensely flavored, fruity and very tasty; I can't wait to start baking with them or simply spread on my morning toast.

Don't worry, I'll be back later with more Fancy Food goodies...