We have come a long way since the discovery of what was first known only as a cacao tree, with its yellow flowers and bountiful fruits that, when cut open, reveal almond shaped cacao seeds surrounded by a white bittersweet pulp. The Mayans used the cacao beans for currency, but the Aztecs turned it into a bitter and spicy drink, meant to be enjoyed only by royalty and priests. When the Europeans arrived in Mexico, they added sugar to the bitter cacao beverage, turning it into a treat for everyone to enjoy, not just the privileged few.  Chocolate became more and more popular, and in the 17th century France introduced the first chocolate factories. Chocolate became available for sale in retail stores, not only as a drink, but also as packaged chocolate bars.  However, it was during the Industrial Revolution that the delicacy once known as "the food of the gods" became truly available to the public.

The 19th century marked the arrival of the first known chocolate desserts in Europe.  Confectioners in Austria produced to a square chocolate cake with five layers of almond paste known as the Imperial Tort, as well as the Sacher Tort, a dense chocolate cake with apricot preserves. Bakers in Germany introduced the now beloved Black Forest Cake.  These chocolate classics are the foundation of chocolate desserts.  Today's desserts include a much wider variety of textures, flavors and exotic ingredients, which can transform a once simple dessert into a complex and delightful experience full of unexpected combinations.

Chocolate is not only a choice ingredient in creating confections, such as brownies, chocolate mousse cakes, and chocolate truffles; its uses have grown to include artistic expressions as well.  Chocolate can be mixed with nuts and fruits, spiked with aromatic liqueurs and infused with the most exquisite coffees, herbs, and spices from around the world.  Chocolate can be used to adorn cakes and plated desserts, as well as to create the most intricate and elaborate sculptures and showpieces at pastry competitions. And just in case we were not satisfied with all these options, we can now indulge in the latest chocolate craze: the chocolate fountain, which could better be described as a chocoholics ultimate dream. It can envelop anything your heart desires in a rich coating of molten chocolate.

Read Chef Balbierer's recipe for Chocolate Pink Mousse Cake.

I embarked upon a career in pastries in large part because of my love of chocolate.  It is endlessly interesting to me to think of how many combinations there are when it comes to chocolate. From a single cacao bean we get cocoa butter, white chocolate and dark chocolate. These are the building blocks of the myriad chocolate confections we know today. As a pastry chef, I can be creative in new and exciting ways to achieve the perfect balance between chocolate and so many complementary flavors. I love how chocolate can be transformed to become the perfect component of a dessert. Knowing the characteristics of chocolate allows me to uncover the ideal direction when creating a dessert for a chocolate lover. Who can resist indulgences such as chocolate truffle mousse made with the finest Belgian chocolate; outrageous, rich and decadent brownies made with bittersweet chocolate from the Santander region of Colombia, South America; chocolate genoise cake with velvety cherry mousse; or a rich and sumptuous chocolate buttermilk cake with giandjua milk-chocolate hazelnut mousse, nutella and caramelized bananas?

I absolutely love what I do and my passion for chocolate inspires me every day to come up with unexpected combinations; even combinations that may seem too daring for some, going over the edge and challenging the most adventurous palates. No matter how many ways I can envision to present my favorite ingredient and its infinite possibilities my love for chocolate will never end.

www.chocolatepinkcafe.com

Christian Balbierer, owner of Chocolate Pink Pastry Cafe in Atlanta, earned a bacheleor’s degree in culinary arts suma cum laude from Hocking Technical College, Ohio University. He trained in France with Chefs John Krause of French Pastry School, Philippe Marand of Cacao Barry Callebaut, and Nicholas Lodge of International Sugar Art Collection. He has won Southern Pastry Classic competitions and was voted Atlanta’s Top Ten Chocolate Desserts by Atlanta Homes and Lifestyle Magazine 2002.

©ChocolateAtlas.com

Contact us:  Editor  Webmaster