Chefs call it a match made in heaven and none can disagree. The combination of succulent fresh fruits and the sinful richness of chocolates offers an intense burst of pleasure. The marriage of this combination is so strong, that our taste buds can never get enough of it.
Although one might think that it is only strawberries that are paired with chocolates, the heavenly combination of fruits with chocolate goes way beyond strawberries. This writer herself loves to bite into crunchy green apples dipped in Nutella. An unusual combination at first begins to please the palate gradually.
To explore other such combinations of various fruits and chocolates, we reached out to chefs and bakers. They take us through the nitty-gritty of the union and lastly share recipes of some of the most decadent combinations that will never let you run out of desserts when you need one.
Chefs talk about this versatile pairing
One can’t place a finger on the exact year this combination came into being, however, according to Chef Rajiv Das, executive chef, Radisson Blu Mumbai International Airport, “It most likely happened after European nations like Spain, Britain, the Netherlands, and France began expanding their colonies in South America, Africa, Asia, and other regions of the world. They began by utilising cocoa beans to make chocolate drinks. Then they began to regularly consume chocolate.”
“This,” Chef Prakash Singh, Head Chef, Aloha- Fusion. Asian. Bar, adds, “Then led to people relishing chocolates in various ways like the popular practice of pairing chocolate with wine, coffee, or fruits.”
“Thus, balancing the sweetness of chocolate with the fresh flavours of fruits, such as the iconic chocolate-covered strawberries, became a natural and beloved practice,” states Gagan Anand, founder and director, Scuzo Ice ‘O’ Magic.
He further adds, “This trend gained momentum in the 19th and 20th centuries, resulting in a variety of creative recipes.” Today, the global appeal of combining fruits with chocolates continues, showcasing the timeless and harmonious union of these two delightful elements.
This pairing stands out from the rest of the dessert combinations not just due to its heavenly taste but also because of its texture and visual attractiveness. Besides, fruits offer a delightful contrast to the depth and richness of chocolate as they are acidic, and frequently have sweet undertones.
Chef Pooja Sachdev, co-founder and head chef, Gourmetly Yours says, “The type of chocolate paired with the fruit would depend on the type of fruit – citrusy, creamy, sour, etc. Oranges are usually paired with dark chocolate and a creamy fruit like coconut is paired best with milk chocolate.”
To achieve a perfect combination, Chef Briju Parthasarathy, Briju’s Patisserie says, “One must have a sound understanding of flavours various chocolates and fruits carry. One must know which flavour of chocolate goes with which fruit.”
Expanding on this, Chef Prakash Singh states, “Understanding flavours involves considering four main principles: taste, aroma, texture, and mouthfeel. When any of these elements are lacking in the food we consume, it tends to become uninteresting. Therefore, when we engage in food pairing, it`s essential to have a similar basic aromatic essence as the base note, but there should also be a contrasting element to achieve a balanced combination.”
“For instance, pairing an already sweet dish with something equally sweet can lead to an overwhelming sugar rush, not doing justice to either component. In the case of pairing chocolate with fruits like berries, the sourness of the berries effectively balances the sweetness of the chocolate. Conversely, if opting for a sweeter fruit like a banana, it is advisable to pair it with a darker chocolate to achieve a harmonious balance of flavours.”
Fruits best paired with chocolates
The potential pairings of fruits with your preferred chocolate blend are limitless. However, if we were to narrow it down to some widely enjoyed and readily available combinations, a few stand out.
One classic pairing involves the vibrant citrus notes of oranges complementing dark chocolate superbly. The interplay between the sweet and slightly sour orange with the bitterness of dark chocolate creates a truly divine flavour sensation.
Another delightful combination worth trying is raspberries with milk chocolate. The tartness of the berries harmonises well with the sweetness of milk chocolate, making it a delightful choice for pancake toppings or pies. While pairing white chocolate can be a bit tricky, it can result in a heavenly match if done right.
One appealing combination involves pairing white chocolate with mangoes, provided you select mangoes that balance the sweetness without being overwhelming.
Alternatively, for a safer option, raspberries and white chocolate make a great pairing as well.
One can also opt to pair lemon custard with a chocolate ganache.
For those who favour a balance of tangy and sweet flavours, a common and beloved choice is the combination of apple slices with milk chocolate.
Bananas are often chosen for their creamy texture and ability to blend well with both dark and milk chocolates.
Even peaches and grapes taste great when paired with dark chocolate.
Some fruits however might not blend well with chocolates. Chefs recommend avoiding pairing watery or extremely dense fruits with chocolates These fruits include watermelons, jackfruit or cucumbers as they might dilute the richness of chocolate.
However, since individual taste preferences vary, experimentation can lead to unique and enjoyable combinations.
Innovative ways to pair fresh fruits with chocolates
1. Blueberry White Chocolate Yoghurt Parfait
Ingredients:
Fresh blueberry – 100 gm
White chocolate – 100 gm
Dairy cream – 70 gm
Yoghurt – 300 gm
Muesli – 50 gm
Mint leaf for garnish
Method:
1. Make white chocolate ganache by boiling dairy cream in a saucepan and then add chopped white chocolate to it. Set aside.
2. Combine white chocolate ganache with yoghurt.
3. To assemble, place some fresh blueberries in a tall glass, add the mixture of white chocolate yoghurt and sprinkle some muesli on top. Garnish with fresh mint leaf.
4. Serve chilled during breakfast or lunch.
Recipe by Chef Rajiv Das, executive chef, Radisson Blu Mumbai International Airport
2. Chocolate-dipped Strawberry Delight
Ingredients:
Fresh strawberries – 100 gm
Dark chocolate chips – 100 gm
White chocolate chips – 100 gm
Chopped nuts (optional) – a handful
Parchment paper to dry the chocolate-coated fruit – 1
Method:
1. Melt dark and white chocolate separately.
2. Dip each strawberry into the dark chocolate, ensuring an even coating, and place them on parchment paper.
3. Drizzle melted white chocolate over the dipped strawberries for an elegant finish.
4. Optionally, sprinkle chopped nuts before the chocolate sets. Allow to cool and enjoy a decadent treat.
Recipes by Gagan Anand, Founder and Director, Scuzo Ice ‘O’ Magic
3. Triple Chocolate Banana Bites
Ingredients:
Ripe bananas – 2-3
Milk chocolate chips – 100 gm
Dark chocolate chips – 100 gm
White chocolate chips – 100 gm
Crushed graham crackers – 200 gm
Method:
1. Slice bananas into bite-sized pieces.
2. Melt milk, dark, and white chocolate separately.
3. Dip banana pieces into milk chocolate, then drizzle with dark and white chocolate.
4. Roll the chocolate-coated banana bites in crushed graham crackers for added texture. 5. 5. Place on a tray and refrigerate until the chocolate hardens. Savour these delightful triple-chocolate banana bites.
Recipes by Gagan Anand, Founder and Director, Scuzo Ice ‘O’ Magic
4. Chocolate Fruit Cake
Ingredients:
Butter – 100 gm
Dark brown sugar – 100 gm
Dark chocolate – 50 gm
Vanilla extract – 2/4 ml
Dried sour cherries – 50 gm
Mixed peel – 50 gm
Refined flour – 100 gm
Raisins – 100 gm
Cocoa powder – 11 gm
Dried cranberries – 50 gm
Honey bee brandy – 37 ml
Ground almond – 50 gm
Currants – 100 gm
Method:
1. Start by adding butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat all gently, stirring occasionally until everything has melted together. Remove from the flame once cooked well.
2. Preheat the oven to 160 degrees Celsius. Line a deep cake tin with a double layer of baking parchment. Wrap a few layers of butter paper.
3. Mix the flour, almonds, cocoa powder and spice.
4. Break and stir the egg into a slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Mix these till you get a fine consistency.
5. Bake this ready mixture for 45 minutes or until a skewer poked in comes out clean. Cool the tin then decorate with your favourite toppings and serve it.
Recipe by Chef Tarun Shetty, corporate chef, SMAAASH
Make your own chocolate and fruit charcuterie board
Chocolate Charcuterie is a board that includes various kinds of fruit, berries, candied peel, cookies, chocolate-dipped breadsticks, nuts and many other treats High teas, Sunday brunches, and weddings are the ideal occasions to prepare this chocolate charcuterie board.
1. The chocolate charcuterie board by chef Pooja Sachdev
Ingredients:
A wooden board
For Chocolates:
White chocolate – 1 bar
Milk chocolate – 1 bar
Dark chocolate – 1 bar
For fruits (Quantity as preferred)
Strawberries
Kiwis
Bananas
Mulberries
Gooseberries
Dragon fruit
Preparation:
1. Melt each chocolate bar separately in the microwave in bursts of 10 seconds, till it melts. If you have a fondue pot, add each melted chocolate bar in three different pots.
2. Place the fruits on a board. Light up the fondue and dip and swirl the chopped fruit chunks to relish.
2. Playful variation of traditional meat and cheese board by Chef Prakash Singh
Ingredients:
A wooden board
For Chocolates:
White chocolate – 1 bar
Milk chocolate – 1 bar
Dark chocolate – 1 bar
For fruits, crackers and nuts (Quantity as preferred)
Different kinds of berries
Sliced apples
Salty crackers
Chocolate-coated nuts or dried fruits
Preparation:
1. Melt the three chocolate boards separately and pour them into bowls.
2. Then, arrange all the assortments on a wooden board in patterns that please you.
3. You can also pair this with a bottle of wine for a delightful experience during a sunset.
Given the universal love for chocolate, indulging in it at any time is always a delightful choice.
3. Chocolate, cheese and fruit charcuterie board by Chef Tarun Shetty
Ingredients:
A wooden board
Cheese (cut into chunks in quantity as desired)
Skewers – 5-6
Whipped cream – 1 cup
For chocolate sauce:
Butter – 50 gm
Cream – 50 gm
Dark Chocolate chips – 200 gm
For fruits: (Quantity as preferred)
Peaches
Strawberries
Grapes
Oranges
Apples
Banana
Strawberries
Preparation:
To make chocolate sauce:
1. Melt butter in a double boiler. Once the butter is melted, add the chocolate chips and stir for some time.
2. Once the chocolate has melted, remove from heat, add cream and mix well.
3. Then, pour the sauce into a bowl.
For the board:
1. On the board, place the strawberries and cut peaches with skewers.
2. Place the bowls full of whipped cream and chocolate dip.
3. Now dip the strawberries and other fruits in cream and chocolate and enjoy.
