Dark chocolate is the sort of ingredient which seems to have been crafted by angels. Of course as a child, it was a grotesque option and I preferred chocolate of the vastly milk and sugar variety. To me now however, it really emits a true taste of luxury and satisfying richness.
To be honest, just enjoying a portion of dark chocolate simply on its’ own with a red wine or even a good coffee is a great pleasure, but this wouldn’t be much of a blog post if I just left it there…
One of my favourite ways to eat dark chocolate is in a classic Tarte au Chocolat. Rich, deep, dark chocolate truffley goodness, contrasted with buttery, crumbly pastry. Just delectable. I love this recipe from Jamie Oliver, paired with the addition of sea salt flakes which really complements the sweetness: https://www.jamieoliver.com/recipes/chocolate-recipes/rich-chocolate-tart-with-salt-flakes/?.
Another classic, is the admirable Chocolate Fondant. My good friend used to always make us Gordon Ramsay’s Chocolate Fondants when we went to her house as teenagers (I know, very indulgent 15 year olds), topped with cream and tart Raspberry Sauce.
For a different take on a Bread and Butter Pudding, try using dark chocolate instead of or even as well as the raisins. Create pairings such as dark chocolate and dried cherry, dark chocolate and prune, dark chocolate and strawberry, dark chocolate and flaked almond… You get the idea.
As well as creating sugary delights, dark chocolate can be used in savoury dishes due to its’ almost bitter flavour and brings an umami element. Of course the Mole famously incorporates dark chocolate to spicy tomato chilli sauce which enriches it. Using the same premise, dark chocolate can be used in dishes such as bubbling pots of Chilli Con Carne, Bolognese sauce, Vegetable Ragu or Beef Stew to add depth and bring them to a new level.
So, however you think dark chocolate should be used, why not get experimenting? Get in the kitchen and give your ideas a practice.
How do you use dark chocolate?
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