A good chocolate bar is like the little black dress of desserts—versatile, classic, hard to resist, and almost always appropriate. Or (we're not finished with fashion), a great purse that adds some oo-la-la to a plain dish.
A few uses:
• If you want to serve just fruit for dessert, which can be lovely when it's hot out, break up a good chocolate bar alongside. It pairs well with any kind of berry and even clementine segments in winter. Those who want a little something more than fruit have it, and those trying to eat light can break off a tiny bite.
• Make some chocolate curls to top ice cream. Easy, fancy, and you'll forget it's just store-bought vanilla underneath.
• Add a few pieces to grilled fruit. Take this grilled peach with bourbon vanilla whipped cream, for instance. Sprinkle on some nuts and a few chunks of good chocolate, and it goes from simple to sublime (the chocolate melts on the hot fruit...mmm...)
• Make a quick ganache. If you have leftover pound cake or some fresh strawberries and just need a little something extra to put it over the top, a half a chocolate bar with a few tablespoons of heavy cream (or half-and-half) makes just enough ganache to drizzle or dip. Instant upgrade.
What else can you think of?