bake - January 2016 - 14

ingredients

Variations on Chocolate
Consumers love traditional chocolates and chocolate desserts,
such as brownies and cookies, but they are really intrigued by
dessert options they haven't seen before. Consider adding to your
display case a few desserts from this list (inspired by bakeries
around the country), and watch your shoppers' eyes light up when
they ﬁrst catch a glimpse of your new offerings:
* Trail mix chocolate bars
* Chocolate cereal bars
* Chocolate oatmeal
* Peach and raspberry white chocolates
* Strawberry and coconut dark chocolates
* Chocolate lollipops
While chocolate is excellent on its own, it can be taken to another whole level when combined with other ﬂavors. Shelly Kreml
of iﬁGourmet pointed to darker milk chocolates, roasted white
chocolates, and coconut chocolates as all being on trend. She also
said candied fruit and chocolate combinations and the pairing
of chocolate with other artisan ingredients, such as honey, are
popular as well.
Additionally, "Chocolate mixed with savory is still very trendy,"
Kreml says. "The ﬂavors may not be as drastic as before, but
adding a hint of exotic ﬁnishing salt is a great way to accentuate
the ﬂavor of the chocolate. Another ﬂavor combination that is

According to Kreml, "Decorating techniques have essentially

interesting is smoking the ingredients ﬁrst, before incorporating

remained consistent over the last few years. The use of acetate

them into dish."

plastics, texture sheets, cocoa butter spray, and transfers is still
prevalent. The advent of readily available technologies like liquid

At Cocoa Dolce in Wichita, Kansas, chocolates in ﬂavors such as

nitrogen, hydrocolloids, or CO2 charged siphons have also pre-

the Mayan (chocolate with ancho chili pepper and spices), Bailey's

sented some interesting textural garnish options for plated des-

Irish Cream, Vermont maple syrup, Guinness Stout, and coconut

serts and entremets."

with Tahitian vanilla and curry are featured on the menu.
Kreml also recommends incorporating locally sourced foods into
New York's Kee's Chocolates offers balsamic vinegar and pecans

chocolate desserts and adding "micro greens, shoots, and edible

with dark chocolate; dark chocolate truffles with black tea and

ﬂowers as garnishes." At Bennison's Cakes in Evanston, Illinois,

rose petals; dark chocolate truffles coated with toasted sesame

specialty tortes are decorated with chocolate pieces, chocolate

seeds; peppercorns blended with chocolate ganache; and dark

stringwork, chocolate-covered coffee beans, chocolate lattice, and

chocolate with blood oranges and Grand Marnier. And at Compar-

chocolate diamonds.

tes in Los Angeles, shoppers can choose among several interesting ﬂavor combinations, including donuts and coffee milk choco-

Los Angeles's Compartes customizes chocolates with customers'

lates, salted pretzel chocolates, birthday cake white chocolates

logos or designs, and they hand paint other chocolates in an array

with sprinkles, and green tea chocolates.

of beautiful colors.

14 < JAN 2016 | bakemag.com
http://www.bakemag.com
bake - January 2016

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