It may not be the most long-standing global celebration, but World Chocolate Day is surely a fabulous excuse to celebrate one of the world’s most popular foods. Whether it’s for comfort or for celebration, there are few things that can rival chocolate. In all manner of restaurants all over the globe, the Michelin Inspectors sample countless desserts that showcase the simple – and simply delicious – taste of chocolate. Here are a few of their favourites.
Warm Chocolate Fondant Tart with Praline & Hazelnut Ice Cream – Neighbourhood, Naas
“Who doesn’t love a chocolate fondant? This take on the classic dessert cleverly combined the traditional fondant element with a pastry tart, therefore adding to the texture of the dish. The pastry also ensured that the rich, molten chocolate filling remained in situ until the pastry was broken and the chocolate was allowed to ooze out. A well-made ice cream topped the dish, smooth in texture and perfectly balancing the sweetness of the praline with the nuttiness of the hazelnut.”
The Clown Balloon – Il Pagliaccio, Rome
“When this dessert first arrived I thought that the ‘balloon’ element was just for decoration; in fact, it was a fine, hand-painted chocolate egg that held a light mezcal espuma, tiny sponges and soft poached pear. The ‘string’ was a perfectly wound lace of beautifully tempered dark chocolate that showed real skill from the chef. This was all accompanied by a smooth pear sorbet that sat on cracked roasted hazelnuts. With impressive technique and a dash of playful creativity, this was a real show-stopper of a dish.”
White Chocolate, Honey, Rhubarb and Sorrel – Penmaenuchaf, Dolgellau
“A deep, individual tartlet with a crunchy, biscuit-like pastry was the home for this fabulously creamy white chocolate mousse. Its flavour was enhanced by a hint of honey, then smartly contrasted by a double helping of acidic rhubarb: a smooth quenelle of sorbet and shavings of the dried fruit. This dish was a skilful use of white chocolate and did a good job of avoiding the muted flavours that often plague white chocolate desserts.”
70% Dark Chocolate with Edinbane blackberry – Edinbane Lodge, Isle of Skye
“It might have looked small, but the sheer richness of the chocolate in this dessert meant it was all that was needed. An attractive-looking dish, it consisted of a neatly piped and strongly flavoured chocolate cremeux surrounding a small dome of chocolate. The dome came with a biscuit base and more of the cremeux inside, along with a little blackcurrant jam made with the restaurant’s own fruit. The distinct, sharp flavour of the jam stood up perfectly against the strength of the chocolate.”
White Chocolate Lolly Petit Four – Opheem, Birmingham
“This bonus sweet snack at the end of our meal was a wonderful way to finish. It was served along with other petit fours as we sat in the cosy sitting room after dinner. A crisp white chocolate shell contained a smooth, creamy and full-flavoured passion fruit ice cream. The combination of fruit and chocolate worked together brilliantly and was immensely satisfying. The lollipop element added a lovely dose of nostalgia too.”
Strawberry, White Chocolate, Pink peppercorn and Rose – House of Tides, Newcastle
“The textural aspect of this white chocolate parfait was perfectly judged. The firm, cool inner worked so well with the semi-crisp and ultra-fine outer layer of white chocolate. The rich flavour of the chocolate found a lovely contrast in a supremely fruity strawberry sorbet, whilst the perfectly set passion fruit jelly and vanilla-infused whipped cream were equally delicious. The final addition of peppercorn was subtle but enhanced the dish considerably.”
