Embarking on a sophisticated journey through the ethereal landscape of chocolate is a poetic exploration of the senses. In this gastronomic chocolate roundup, each morsel unveils an opulent depth of flavours and textures.
A symphony composed by the cacao Gods. Velvety and robust, dark chocolate unveils intricate layers of bitterness and depth while the milky embrace of artisanal milk chocolate whispers a sweet serenade, leaving an indelible mark on the discerning palate.
With each decadent encounter, chocolate transcends the boundaries of mere confection, transforming into an epicurean masterpiece - a testament to the divine alchemy of the cacao bean.
For all the chocolate aficionados of the Australian Good Food Guide, this roundup is for you!
Used as a side to any dessert or a standalone star of the show, a smooth and creamy mousse recipe is a great tool to have up your sleeve. With minimal ingredients and no need for baking, this decadent chocolate mousse melts in the mouth and has the added nutrients and good fats of avocado. The added crunchy texture of chopped pistachios on top will make this your go-to favourite raw recipe to whip up in a breeze.
This dark chocolate pudding recipe will bring on the oozy sauce, so all you have to do is add the deliciously cold ice cream to cool things down. Made in individual ramekins, it means that there is no need to share this decadent dessert with anyone.
Chocolate Mousse with Violet Ice Cream, Honeycomb and Aero:
Though Burch and Purchese is no longer, Darren Purchese let us in on his secrets to the perfect mousse as a component in this visually stunning dessert, also sharing with us his ethos behind it: "Everyone needs a great, simple chocolate mousse recipe up their sleeve. This one is quick and easy to prepare but silky smooth and decadent. It's a soft-set mousse for pouring into and serving from glasses or dishes, so just increase the gelatine if you are planning to unmould the mousse. Remember to use the best-quality chocolate that you can afford for the best results.”
Almond Dacquoise, Chocolate Cremeux, Whipped Ganache, Almond and Miso Ice Cream:
In French, a dacquoise is a dessert made from layers of almond and hazelnut meringue with lightly whipped cream on a crumbly biscuit base. The term dacquoise can also refer to the nut meringue layer itself. For this more advanced recipe by Chef Geoff Abel, the trick is to source high-quality chocolate.
The dessert will only be as good as the chocolate while ehipping the ganache provides a beautiful airy texture. The miso in this dish gives the ice cream salted caramel notes. Bonus points for making your own miso for the ice cream but if you don't have an ice cream machine or are time-poor, good quality store-bought salted caramel ice cream is your next best thing!
For a fuss-free dessert to whip up after a long day of activities during the holidays, try a chocolate fondant recipe. With a chewy top, cracking into a soft and gooey centre, this fondant is sure to warm the hearts of all the family and makes for a great way to get everyone involved in the process.
