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Alan Davidson

Chocolate in Cookery

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
In Europe and N. America chocolate is an important flavouring for puddings, desserts, baked goods, and ice creams. It combines well with nuts, fruits, orange, mint, coffee, and spirits.

In the form of cocoa, it provides a concentrated chocolate flavour for cakes, biscuits, and icings, and is sometimes added to pastry. Block chocolate is used for richer cakes, and to flavour creams, mousses, soufflés, sauces, and ice cream.

Some famous confections include chocolate by definition. Examples are sachertorte, black forest gateau, devil’s food cake, Poires belle Hélène, éclairs, florentines, brownies, and chocolate chip cookies.

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