Death by Chocolate
Death By Chocolate is a marketing term for various desserts that feature chocolate (especially dark chocolate or cocoa) as the primary ingredient. The trademark in the United States was owned by S&A Restaurant Group, the parent company of Bennigan's restaurants, but with the subsequent bankruptcy of the company the current legal status is unclear. In the United Kingdom and European Union, the registered trade mark rights belong to F.T. Wood & Sons Limited. Nevertheless, unlicensed uses of the term are common.[example needed]
In the late 1970s, several restaurants in the Cleveland, Ohio, area offered a "Death by Chocolate" dessert in response to the demand created by the mention of a fictional dish of the same name on Barnaby & Friends, a children's television show on WKYC. This usually consisted of chocolate cake, chocolate ice cream, chocolate brownies and chocolate syrup layered in a tall parfait glass.
In 1981 Jeffrey Fields' restaurant in Santa Monica called Les Anges, his French Pastry Chef, Claude Koeberle, invented a chocolate cake that they called "la Mort au Chocolat", translated as "Death by Chocolate", which included multiple layers of chocolate genoise, mousse, ganache, and meringue. It was dressed with chocolate crème anglaise.
A dish called "Death by Chocolate" might be:
- A layered chocolate cake, with fudge, ganache, or chocolate mousse between the layers
- A dessert made in a trifle bowl from alternating layers of broken-up Kahlúa-soaked brownies, chocolate mousse, crushed Heath bars, and whipped topping
- A molten chocolate cake
- A flourless chocolate cake (sometimes called "chocolate decadence")
"Death by Chocolate" is also the name of an ice cream flavour. In the ice cream, there is usually chocolate fudge, chocolate chunks and chocolate ice cream.
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