Some say that dog is man’s best friend. Others say that diamonds are a girl’s best friend. While that may be true for some of us, our personal experience is that chocolate is truly the one that’s been there through it all.
When Lindt invited us to go on a chocolate journey with Food Network Chef Alex Guarneschelli, Lindt Master Chocolatier Ann Czaja, and a the latest varieties in their Lindt Excellence range, we jumped at the chance to add on to our laundry list of experiences we’ve had with one of the sweetest partners around. So, after our arrival at Chef Guarneschelli’s restaurant, Butter Midtown, where did our sweet escape take us?
Just like unforgettable days spent with your BFFs, our first pairing started out with memories of being at brunch on a bright summer day. The Lindt Excellence Intense Orange and Grüner Veltliner white wine combination tasted like the sophisticated version of a refreshing mimosa. The standout difference in the Intense Orange variety was the texture–chewy orange pieces and crunchy almonds were a welcome surprise at first bite.
Our next experience took us to the very end of a celebratory dinner. The deep, dark berry and chocolate pairing we tasted with the Lindt Excellence Roasted Hazelnut and 10-year-old Tawny Port wine brought about the memories of full bellies and being surrounded by the warmth of kindred spirits.
After the comfort of familiarity, our trusted, classic dark chocolate dessert went on a blind date with aged gouda cheese and fell in love. And of course, like the curious friends we are, we relished in every detail. While unexpected, the Lindt Excellence A Touch of Sea Salt and the aged Gouda melted in our mouth in a way they couldn’t have done on their own–a sure sign that they’re meant to be together.
As a grand finale for our chocolate adventure, Chef Guarneschelli prepared a custom dessert that tasted like an extravagant vacation that we never wanted to end. A scoop of vanilla ice cream was cradled in a dark chocolate cookie crumble cup and sprinkled with bits of crunchy peanut toffee. To top it off, she demonstrated how to melt Lindt Excellence chocolate with coconut oil to create a drizzle that hardened into a sweet, delicious shell.
You can try Chef Guarneschelli’s recipe yourself with Lindt Excellence 70% and this recipe: Alex Guarnaschelli’s Chocolate Sunday with Lindt Excellence 70%.
