Other than the fact that your favorite hunk of dark chocolate makes a perfectly delightful dessert all on its own, it can dress up other desserts or morph into something entirely new. We've got five good reasons to have one stashed in your pantry (or fridge), ready to go...
Five Reasons to Keep a Chocolate Bar on Hand
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?
Related: Chocolate Artisan Profile: The Do-Gooders
(Image: Flickr member EverJean, licensed for use under Creative Commons)
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Tips & Techniques, Inspiration, Sweets, Ingredients - Pantry, chocolate, dessert, chocolate bar, dark chocolateRelated Links
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I served plain cherries, raspberries, and blackberries, with squares of good dark chocolate, at a recent dinner party. The guests seemed perfectly happy.
view heather77's profile
Chocolate is definitely not only for desserts. It works wonders in smokey dishes with chili - chili and cocoa complement each other extremely well. I always use a dark chocolate with a cocoa content of 85% in chili con carne.
view Rasmus Grouleff's profile
I always keep chocolate (Trader Joe's brand; extremely inexpensive, and pretty good quality) on hand for my favorite emergency oh-lord-we-have-guests-on-the-way dessert: Olive Oil Chocolate Mousse.
Melt chocolate and olive oil together in the microwave, about 2/3 chocolate to 1/3 olive oil. Let cool a bit. Whip a cup or two of cream with some bourbon (or vanilla), then fold the two together. Put in glasses to chill while you're eating dinner, and you look like a genius.
http://www.abreadaday.com
view eprewitt's profile
I keep a bunch on hand to use as a sort of medication. Whenever I'm feeling a bit down, I just slowly eat one little square of very dark chocolate, and everything is right again.
view kate78's profile
My sister was short on cash to buy her honey a valentine's present, so she improvised - a few oranges and a chocolate bar (that she already had) created beautiful and delectable chocolate covered candied oranges. Wrapped up nicely, they were an adorable and personal present.
view kbags's profile
I would like to keep a bar on hand, but I would have to replace it every day!! I have no self-control....
view sophiesmom's profile
I have always kept Ghiradelli 60% chips (formerly Double Chocolate) at hand - one unopened bag in addition to the open one. Great for ganache over anything (I think milk works fine, no need for cream/half&half). It also lets me make the best Chocolate Milk or Hot Chocolate any time and with ease:
Just melt chocolate chips in your cup with some milk in the microwave (20-30s depending on how much), stir until smooth, then stir in cold milk or Steamed Milk for HC.
view MinRK's profile
Banana Boats!
A Banana, chocolate, little marshmellows, (and I always add some peanut butter chips!)
First, peel back one section from a ripe banana, making sure to keep it attached at the end. With a butter knife, cut halfway through the banana lengthwise. Widen the slit and fill the space with miniature marshmallows and chocolate chips (about a dozen of each). Replace the peel and securely wrap the banana in aluminum foil. Place the banana in hot coals to melt the marshmallows and chips, usually about 5 to 10 minutes. Carefully open the foil, pull back the banana peel, and allow the treat to cool a bit. Then dig in with a spoon.
You can also put them in the oven at 300 degrees for 5-10 minutes, or on the grill.
view Andimichael's profile