Where There's Smoke...There's Flavour: The Unexpected Ways Fire Goes Beyond BBQ

By Marie-Antoinette Issa.

Fire and desserts may seem like an unlikely pairing, but just as flames add smoky depth to grilled meats, they can also work their magic in the sweetest of treats.

From torched toppings to wood-smoked chocolate, fire brings drama, texture and an irresistible complexity of flavour to the dessert world. If you thought fire belonged only in the savoury realm, think again. Here are some fiery ways that burnt desserts are setting tastebuds ablaze.

Creme brûlée is perhaps the most iconic flame-kissed dessert. Its golden, glassy caramel crust is created by torching a layer of sugar, transforming it into a bittersweet topping that cracks beautifully under the tap of a spoon. Similarly, fire-torched meringues - think baked Alaska or lemon meringue pie - bring a toasted marshmallow-like finish, adding a depth that oven-baked meringue just can't replicate.

 

Chocolate and fire are an unexpectedly perfect duo. Smoked chocolate, made by exposing cocoa beans or finished chocolate to smouldering wood, adds a rich, campfire-like complexity to brownies, mousses and truffles.

The smokiness pairs beautifully with caramel, sea salt and even coffee, creating a luxurious, multi-layered flavour experience. Smoked ganache has even made its way into high-end patisseries, where Chefs infuse cream with wood-smoked flavours before mixing it with chocolate for a sultry, mysterious finish.

 

Pastry Chefs also use flames to caramelise fruit, intensifying their natural sweetness while crêpe Suzette come alive when doused in liqueur and briefly set aflame, creating a spectacular tableside display. The quick burst of heat not only intensifies the fruit's flavour but also cooks off the alcohol, leaving behind a rich, caramelised sauce.

For those who prefer to keep their sweets simple, grilled peaches and pineapple, kissed by open flames, also develop a gorgeously smoky sweetness that pairs perfectly with ice cream or honey.  

 

Woodfired ovens aren't just for pizza. Many bakers also use them to create desserts with a subtly smoky crust and a unique depth of flavour. Tarte tatin, a caramelised upside-down apple tart, takes on a whole new dimension when baked in a wood-fired oven, with the apples soaking up hints of the smouldering embers.

Rustic galettes, roasted pear tarts and even cinnamon buns benefit from a gentle char, adding character and crunch to their buttery layers.

 

Basque burnt cheesecake, a Spanish favourite, is baked at a high temperature to achieve a deeply caramelised top that balances out its creamy, custardy centre is another excellent example of the power of flame in desserts.

Similarly, burnt honey ice cream, made by heating honey until it takes on a rich, toffee-like flavour, is popping up on dessert menus worldwide. The slight bitterness from the charred elements enhances the sweetness, making for a sophisticated and moreish bite.

 

Finally, no discussion of fire and dessert is complete without mentioning S'mores. The humble campfire treat has been given a gourmet upgrade in recent years, with artisanal marshmallows toasted to perfection, homemade Graham crackers and rich, single-origin chocolates taking centre stage.

High-end restaurants have even introduced tableside S'mores experiences, where diners roast their own marshmallows over mini fire pits for a nostalgic yet luxurious dessert moment.

 

Keen to DIY your BBQ desserts? A simple culinary torch can transform the everyday into something extraordinary - try torching sugar atop your morning oatmeal, charring figs for a smoky addition to yoghurt or lightly grilling cake slices for a caramelised edge.

Even a hint of burnt cinnamon over hot chocolate can evoke the magic of fire-kissed desserts!