Discover the perfect fruit and chocolate combinations across the seasons
Discover the perfect fruit and chocolate combinations across the seasons
Sustainability is so much more than a trend; it’s vital for the planet. But flexing your sustainability credentials just so happens to be good for business too. ‘What are my sustainability credentials?,’ we hear you ask. Put simply, it’s your ability to perform in the kitchen while using only foods that can be replaced – and without damaging the environment.
Making the most of fresh, local and seasonal produce is one very big step towards a more sustainable kitchen. What’s more, 43% of consumers actually expect the places they eat out at to use seasonal produce.
When you’re planning ahead, it’s helpful to know what’s going to be in season and when, so you can be confident you’re designing a menu that’s making the most of produce throughout the year.
To help get you started, we’ve listed some of the key fruits that are at their very best across different seasons. And of course, when it comes to desserts, chocolate is always in season! It also pairs perfectly with fruits, creating confectionary and desserts that will keep your customers coming back for more.
Spring
- Oranges – There may be no better combination than chocolate and orange. To get oranges at their best, buy them in the first few months of the year when they’re highest in quality and pair them with milk or dark chocolate, such as Callebaut’s No. 823 or 811.
- Rhubarb – Believe it or not, rhubarb is actually a vegetable, which is one of the reasons it’s often cooked with sugar. Known for its sharpness, rhubarb balances well with darker chocolate of a higher cocoa content, such as Callebaut’s iconic No. 811.
Summer
- Strawberries – The British summertime staple, there’s a reason that strawberries are synonymous with Wimbledon. At their best across June, July and August, strawberries don’t ripen after being picked, so avoid out of season imports that are firmer and paler. Strawberries pair brilliantly with white chocolate, such as Callebaut’s No. W2, which adds sweetness to this sometimes-tart fruit.
- Gooseberries – They might not be the typical British summertime choice, but gooseberries grow brilliantly in the UK climate. They might be considered a little old-fashioned, but they really pack a punch in desserts and pair wonderfully with dark chocolate such as Callebaut No. 811.
Autumn
- Apples – From russet to rosy, sharp to sweet, apples come in a myriad of colours and flavours. They’re also sensational with caramel and chocolate, making Callebaut’s sweet Gold chocolate the perfect partner.
- Figs – So much more than an addition to the cheeseboard, figs deliver an indulgent, jammy texture when cooked. They work especially well in cakes and desserts as a companion to dark chocolate, such as Callebaut’s No. 70-30-38.
Winter
- Pears – At their best from November to January, pears are a brilliant addition to Christmas desserts. Try them in the classic French dessert Poires Belle Hélène using Callebaut No. 811.
- Pomegranate – A modern stalwart of the Christmas dessert menu, pomegranate is known for its juicy, sparkling seeds. And when it comes to pairing pomegranate with chocolate, it’s always a case of the darker, the better.
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