The New Collection Of Chocolate Desserts

Winter Entertaining

Southern Socials

The New Collection Of Chocolate Desserts

Winter entertaining offers more options than you may first think when planning gatherings for lovely occasions. Chocolate desserts are always a good theme to begin with as they are appealing to many palates & if you choose items that may be prepared in advance, parties are much more effortless to manage. A menu filled with French icons ranging from Buttermilk Chocolate Petit Gateau, Miniature Triple Chocolate Mousse & Miniature Pots de Creme may be served for birthday celebrations, bridal showers or any party where a seated dinner may be desired. The straightforward taste combination offers a variety of textures that makes the dessert package feel fresh & interesting. For more options, consider pairing a few of them with a classic chocolate cake style, Queen Of Sheba Cake handcrafted into beautiful petit fours & look to The Essential Guide To Chocolate for additional pointers when preparing any of these irresistible morsels.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Melt Chocolate

A variety of chocolate desserts are perfectly appropriate to serve when special occasions are in order. Weddings, showers, garden parties & birthday celebrations are just a bit more elevated when these small tasting-size servings are offered to guests. The benefit of showcasing several styles is that you get to try a variety of textures ranging from custard & cake to velvety decadence & billowy mousse. Just a dollop of Chantilly Cream & shaved chocolate may be used for a simple garnish that streamlines the procedure for the hostess. Learn how to melt chocolate that may be used for any of these fine desserts & look to The Essential Guide To Chocolate for additional advice.

The Technique

Melting chocolate may be achieved quickly in the microwave with small bursts of power or on the stove top over a bain marie. A bain marie utilizes a water technique of melting the chocolate slowly. The chopped chocolate is placed in a bowl then the bowl is placed over simmering water in an effort to avoid scorching the chocolate over a direct heating method. The main point to know is that water should not come into direct contact with chocolate or it will seize & ruin so take good care in keeping steam or droplets at bay. Let individual recipes guide you in choosing the best method for the application in which it is to be used. 

The Tune
“Anything To Say You’re Mine” Etta James

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