Gordon Ramsay's Chocolate Rule You Should Never Break
Few foods make humans emit an audible "mm" sound quicker than chocolate. Yes, this universally appealing treat tantalizes sweet tooths around the globe, making stomachs rumble and salivary glands slobber. Whether you prefer to indulge in your cocoa beans as a hot drink, drizzled over a strawberry, pumped inside a donut, or as a solid melt-in-your-mouth bar, this heavenly confection is many people's go-to item when those sugar cravings start.
While people at every corner of the earth seem enamored with chocolate, there are regional differences to this sweet. For instance, the chocolate found in America has traits that make it different from European chocolate. According to Gourmet Boutique, those on this side of the Atlantic prefer their chocolate to have less actual cocoa, more sugar, and less fat and cocoa butter. Even with less cocoa and more sugar, Americans enjoy a love affair with chocolates of all types. But some chocolate varieties reign supreme — according to a YouGov survey, 49% of U.S. citizens prefer milk chocolate, while 34% like to nosh on dark chocolate. A mere 11% contend that white chocolate is best.
Chef Gordon Ramsay, however, believes that all chocolate varieties bring something special to the culinary world. You just need to know how to best use each type.
A different role for each type of chocolate
Gordon Ramsay is unquestionably one of the world's foremost culinary experts, so it's no surprise his knowledge extends to chocolate. He once used this finely honed palate to taste-teste a $400 chocolate bar, ultimately deeming it superior to its much cheaper competitor (via YouTube). Home cooks have visited the
chocolate" category on Ramsay's website to try their hand at his chocolate and avocado mousse, magic chocolate wands, and coffee and chocolate cups. And his chocolate fondant recipe has made mouths water around the world. So what is the "Hell's Kitchen" star's golden rule when working with chocolate?
In a YouTube video entitled "Gordon Ramsay's Fast Food Guide," he gives precise uses for each type of chocolate. He begins by saying the "sweet vanilla taste" of white chocolate is excellent for creating dips or sauces to use with fruit. He recommends using milk chocolate in "family-friendly" dishes like cakes, puddings, or "melted onto homemade crepes or waffles." You're drooling right now thinking about it, aren't you? Ramsay contends that dark chocolate's rich flavor profiles (he likes to use 70% cocoa) is perfect for making an ice cream "that really packs a punch." And, when it comes to 100% cocoa, he says it's perfect for a Mexican Mole sauce, adding that the only ones who can eat this chocolate straight are "real chocolate geeks."
Ramsay's advice makes cooking with chocolate quite straightforward. Although, if you're like many, you may still wish to get your chocolate in the form of a bar. That's its natural shape, right?