Take a Fresh Look at Traditional Desserts
Take a Fresh Look at Traditional Desserts
The "newstalgia" trend continues to gain traction. Customers love to see updated takes on classic desserts and experience their childhood favorites in new formats. According to recent research from Mintel, traditional, familiar varieties of desserts have the highest appeal overall and continue to appeal even to trend-forward younger consumers.
We asked our Chefs at Chocolate Academy™ South Africa about their favorite traditional desserts and how they approach updating classic desserts to appeal to modern customers. They’ve taken some of their best-loved childhood treats and added innovative, indulgent chocolate twists. The results are inspiring for ay chef looking to add a touch of nostalgia to their menu.
Chef Chantal used koeksisters as the jumping-off point for a decadent ice cream sandwich. The addition of chocolate makes her version irresistible for the South African sweet tooth. The smoked milk chocolate caramel sauce adds a unique twist.
Koeksisters
Koeksisters may seem like standard doughnuts to those not familiar with them, but there is a crucial difference: after frying, the braided dough is immediately plunged into an ice-cold sugar syrup. This creates a unique crunchy texture and a soft, gooey center. Traditionally, koeksisters are sold to raise funds for the building of churches and schools.
I like to try a lot of desserts in a lot of different restaurants and then recreate it in my own way. Depending on what is currently trending and popular in the industry. I also like to make my life difficult and step out of my comfort zone by re-creating traditional desserts and pushing myself to make an already traditional/classic dessert even better. I like to stick to the flavours I used to eat growing up.
Chef Arno Ralph took the traditional jam/coconut combo found in Hertzoggie and transformed it into a bonbon using Cacao Barry’s Caramel Zephyr. The apricot jam he chose pairs beautifully with both the coconut and the caramel notes of the chocolate.
Hertzoggie
The main components of Hertzoggies are fruity jam and coconut. While they are commonly found in cookie form, the dessert makes an excellent tartlet for chefs looking for something a little more upscale. Hertzoggie are a popular item for cottage bakers, but their familiar flavors can be translated into a variety of different formats at home in all kinds of venues.
I always look to find the meaning in a moment and then try to recreate it in a bite. Going back to Traditions, we all have our version of it, and only you can share your side and interpretation of it. Reminiscing on how you grew up with it. Creating your version tells the story of your past only the way you can. Food is art, and by creating a piece of "food art," you can transport someone back to a specific moment in time. Reminding you of baking with your Gran, Spending time with family, starting a new job, or even getting married!
Malva Pudding
No discussion of South African desserts would be complete without Malva Pudding! This moist and spongy baked pudding always includes apricot jam and is usually served warm with a cold custard sauce. This homey, morish dessert is a beloved comfort food, but that doesn't mean it can't get a makeover!
Chef Chantal has taken this classic home dessert and created a sophisticated plated dessert, highlighting the flavors of banana and caramel with a little orange zest for freshness.
Callebaut Lead Creative Chef Minette Smith’s version is slightly more traditional but still offers an elevated presentation. She highlights the rich flavors of the pudding with a sauce made with Callebaut Gold Chocolate.
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