Time to choc it out!
Anila Kurian, DH News Service, Jul 9 2017, 23:59 IST
twist in the taste: Chocolate lovers are experimenting with new pairings.
Chocolate doesn’t ask silly questions, chocolate understands.’ And that’s probably why chocolatiers and chocolate lovers are always experimenting with the divine sweet and coming out with unusual creations from time to time.
As the world celebrated ‘Chocolate Day’ recently, many Bengalureans too had their share in their own way. Over the years, chocolate has been seen as both a sweet and a savoury item. Of late, pairing chocolate with fruits is what everyone is looking forward to.
Hema Mahesh, the owner of ‘Nature in a Bottle’, has been experimenting with chocolate and fruit
spreads.
“Chocolate, on its own, is used in various forms, so I thought it would be interesting to make jams with it. I use fruits that have a lot more structure to them as it will help the chocolate stay in shape. I even use these spreads as fillings between cake layers.”
She says that it’s quite hard to make jam with chocolates as the temperature of the fruit and chocolate is extremely crucial.
“The temperature at which the chocolate melts and that at which the fruit cooks is very different. It’s important to find the balance and keep it at a level such that the whole product doesn’t collapse.”
She looks forward to engaging in more such experiments, especially with chocolate and oranges.
Soham Shoney, a chocolate lover, says, “I haven’t tried too many fruit combinations with chocolate but I do love it with oranges. There’s an orange-flavoured chocolate and there’s also one which has the orange pulp in it. I’ve also had chocolate with cranberry and strawberry.”
The sweet tooth always looks for dark chocolate that has at least 60 to 85 percent cocoa. “Depending on the type of chocolate, there are various fruits that can be paired with it. Each will impart its own flavour. I’ve tried the different versions of ‘Lindt’ chocolates which are fruit-based. They are really good.”
‘Fabelle’ is also known for creating some interesting combinations of chocolate and fruits.
Master chocolatier Ruby Islam enlightens, “Be it milk, dark or white chocolate, each has its unique pairing with fruits. And with a bounty of fruits available this season, the options are limitless.” Her latest experiments include ‘mango chilli chutney with dark chocolate’ and ‘mango and champagne with white chocolate’ among others.
She claims that the best way to pair any fruit with chocolate is to make sure that the flavours don’t overpower each other.
“A maximum of three flavours can be used and it should be a flavour that either continues the existing flavour or is in line with it.”
So when things go awry, you know, ‘Chocolate is the answer, who cares what the question is.’
As the world celebrated ‘Chocolate Day’ recently, many Bengalureans too had their share in their own way. Over the years, chocolate has been seen as both a sweet and a savoury item. Of late, pairing chocolate with fruits is what everyone is looking forward to.
Hema Mahesh, the owner of ‘Nature in a Bottle’, has been experimenting with chocolate and fruit
spreads.
“Chocolate, on its own, is used in various forms, so I thought it would be interesting to make jams with it. I use fruits that have a lot more structure to them as it will help the chocolate stay in shape. I even use these spreads as fillings between cake layers.”
She says that it’s quite hard to make jam with chocolates as the temperature of the fruit and chocolate is extremely crucial.
“The temperature at which the chocolate melts and that at which the fruit cooks is very different. It’s important to find the balance and keep it at a level such that the whole product doesn’t collapse.”
She looks forward to engaging in more such experiments, especially with chocolate and oranges.
Soham Shoney, a chocolate lover, says, “I haven’t tried too many fruit combinations with chocolate but I do love it with oranges. There’s an orange-flavoured chocolate and there’s also one which has the orange pulp in it. I’ve also had chocolate with cranberry and strawberry.”
The sweet tooth always looks for dark chocolate that has at least 60 to 85 percent cocoa. “Depending on the type of chocolate, there are various fruits that can be paired with it. Each will impart its own flavour. I’ve tried the different versions of ‘Lindt’ chocolates which are fruit-based. They are really good.”
‘Fabelle’ is also known for creating some interesting combinations of chocolate and fruits.
Master chocolatier Ruby Islam enlightens, “Be it milk, dark or white chocolate, each has its unique pairing with fruits. And with a bounty of fruits available this season, the options are limitless.” Her latest experiments include ‘mango chilli chutney with dark chocolate’ and ‘mango and champagne with white chocolate’ among others.
She claims that the best way to pair any fruit with chocolate is to make sure that the flavours don’t overpower each other.
“A maximum of three flavours can be used and it should be a flavour that either continues the existing flavour or is in line with it.”
So when things go awry, you know, ‘Chocolate is the answer, who cares what the question is.’
