Chocolate Desserts — Nirvana Is Just a Forkful Away
Is there any dessert more delectable than chocolate? If there is, we haven’t found it. Chocolate pairs well with so many things, including nuts, berries and other fruits. But perhaps the most beautiful both to our eyes and tastebuds is chocolate paired with strawberries. Here are 18 strawberry and chocolate desserts that would be the jewel in the crown of any great meal.
We have the Dutch and the Swiss to thank for the culinary delight that is chocolate. Until the late 1890s, chocolate was for drinking only. Think Marie Antoinette and breakfast chocolate. The cocoa bean was fermented and dried, then ground up. Pour some hot liquid over the grounds and you had a hot beverage. Similar to coffee, it could then be sweetened with sugar and made creamy with cream. Enter Conrad Van Houten of the Netherlands, who in 1898 developed a method to extract the fat from cacao liquor. The end result was cacao butter and, once defatted, it could be ground into powder. The process was refined in 1879 by Swiss Chocolate maker Rodolphe Lindt (yes, of the Lindt Chocolates that we still see today), making the powder silkier, smoother and more easily blended into batters for baking.
Nothing in our experience is more glorious than a dark chocolate ganache cascading over buttercream frosting. Ganache is made by heating cream and pouring it over chocolate and stirring until it dissolves, then whipping butter into it for a shiny, silky texture. Equal amounts of chocolate and cream are used when the ganache is for pouring. Two parts chocolate to one part cream is the desired consistency for cake fillings as well as for chocolate truffles (is it any wonder we love ganache?). Here are 16 ganache desserts that will provide a sweet fix to your chocolate craving.
Whipping up a favorite chocolate treat? Yum! Please tag us on Instagram @britandco!