Chocolate is the highlight of a dessert. The essential components of chocolate are cocoa products, as well as types of sugar and, in the case of milk chocolate, also milk products. There is a multitude of varieties, qualities, shapes, or flavors. A general distinction is made here between these chocolates:
Types of chocolate
- Dark chocolate (also called bittersweet, semi-sweet, or plain chocolate)
- Milk chocolate
- White chocolate
- Couverture (for baking and glazing)
Intensify the taste of chocolate
Salt
To intensify the flavor in chocolate dishes, add a pinch of salt.
Chili
Add a little chili powder to your chocolate dish; you will be amazed, the heat of the chili goes perfectly with the sweetness of the chocolate.
Cinnamon
Cinnamon also goes very well in chocolate dishes.
Fruit
Fruits of all kinds go very well with chocolate dishes. Why not decorate your chocolate dessert with cherries, physalis, or berries (raspberries or strawberries)? Dried fruit also goes very well: mango, coconut chips, candied ginger, raisins, or cranberries.
Nuts
Nuts are a classic pairing with chocolate. Desserts can be wonderfully decorated with nuts such as almonds, hazelnuts, or walnuts. These can be used shaved, chopped, or whole.
Read also: Homemade chocolate liqueur
Photo by Sabine, meinhaushalt.at
