Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
2. Ghirardelli® Chocolate Gel with Devil’s Food Cake
Matt Voskuil, Executive Chef
Voskuil has been making versions of this multi-component dessert for years. “It’s fun because of the variations of flavor and texture in every bite. It doesn’t get boring three bites into it,” he says. The chocolate gel features a mixture of melted Ghirardelli® 72% Cacao Dark Chocolate Chips, heavy cream and granulated sugar. It’s complemented by bites of devil’s food cake made with Ghirardelli® Midnight Cocoa Powder and a full cup of brewed coffee. To balance the intensity, he adds strawberries and toasted hazelnuts, as well as a quenelle of coconut sorbet.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
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