Decadent and Balanced: Chocolate Desserts that Work
Chocolate—in some form—is on every dessert menu we see, seducing the weak chocoholic and insatiable sweet tooth. But most chocolate desserts fall flat. They often lack balance: they’re too rich and lack acidity. But these Chicago pastry chefs reminded us (and our inner chocolate-snob) why we love chocolate. Here’s a lineup of delicious, decadent chocolate desserts that work.
Pastry Chef Kady Yon of Boka Chicago, IL
Single Origin Venezuelan Chocolate Cake, Smoked Chocolate Gelato, Cacao Fruit, and Cocoa Nibs
Yon uses every part of the cacao pod but the skin in this ode to chocolate. The cake supplies ample richness, and dairy-free, hickory-smoked chocolate gelato and sour cacao fruit bring balance to the plate. She plays up chocolate’s natural bitterness with crunchy cacao nibs and chocolate-espresso sauce.