The Chocolate Makeover
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The Chocolate Makeover
If you're wondering what to order for a gourmet dessert and worry that chocolate is too boring or simple, think again.
Sure, Americans eat 11 pounds of chocolate per year, according to the Department of Commerce. However, they likely aren't eating the high quality of chocolate taking over gourmet restaurants in 2006. If you can get these confections on your party table, your guests will surely go ga-ga.
Gourmet publications are raving about the makeover chocolate has received in 2006. Some foodies are going so far as to say chocolate has become a connoisseur product like wine and olive oil. According to Flavor & The Menu Magazine, chefs and consumers are starting to seek out the highest possible percentage of cocoa in their product; the higher the percentage, the more pure, deep and rich the flavor. Chefs are finding these chocolates from as far away as West Africa and Germany.
These premium, single-origin chocolates with higher cocoa solids are changing dessert menus. Chefs are eyeing more complex flavor pairings of chocolate with other foods. Some desserts in high end restaurants this year are featuring seven different kinds of chocolates from all over the world (in one dessert!).
Interestingly, with this move toward more intense, spectacular chocolate, comes smaller portion sizes. Bite-sized truffles and dainty petit fours are now desired over that big slab of chocolate cake.
Make obtaining this sinful chocolate experience easy by ordering gourmet.
Your guests will leave on a high note if you end their meal with a gourmet chocolate dessert. The last thing they will be as it melts in their mouths is bored!
| Guru Spotlight |
| Mary White |
