Bavarian Chocolate: A Sweet, Creamy, And Indulgent Treat

Bavarian chocolate is a rich, dark, and creamy dessert. It is a classic French dessert that is usually made without eggs and is set in a large fluted mould. The dessert is made with a combination of chocolate, cream, milk, eggs, sugar, and gelatin. The mixture is then frozen or chilled to set. The dessert can be served in individual portions or as a pie with a graham cracker crust.

What is the history of Bavarian chocolate?

I could not find a comprehensive history of Bavarian chocolate, but I did find information on the history of the chocolate confection known as the Chocolate Bavarian, as well as the history of a dessert called Chocolate Bavarian Cream.

The Chocolate Bavarian

The Chocolate Bavarian is a dome-shaped French pastry with a light chocolate cream and a vanilla bomb centre, all on top of a rich, flourless chocolate cake. It is covered in a chocolate glaze and decorated with gold leaf and petite macarons.

Chocolate Bavarian Cream

Chocolate Bavarian Cream is a classic French dessert that was traditionally made without eggs and left to set in a large fluted mould. It is made with a combination of milk, cream, egg yolks, sugar, chocolate, and gelatin. The dessert is creamy, silky, and decadent.

Bavarian cream, or "bavarois" in French, is often vanilla-flavoured, but some recipes call for plain chocolate, making the dessert less sweet and more elegant. This variety is sometimes served in individual dariole moulds.

What are some recipes for chocolate Bavarian cream?

Bavarian cream is a rich vanilla custard that uses gelatin to help it set, and is folded with whipped cream to give it a light and airy texture. However, chocolate Bavarian cream includes melted dark chocolate for a little extra something. Here are some recipes for chocolate Bavarian cream:

Chocolate Bavarian Cream by Red Currant Bakery

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 5 hours and 30 minutes

Servings: 8

• In a small bowl, stir together 1 packet of powdered gelatin and 3 tablespoons of milk. Set aside to bloom for at least five minutes.
• Break up or chop 8 ounces of dark chocolate and melt in a large microwave-safe bowl on 10-15 second intervals, stirring in between.
• Place 5 egg yolks in a medium bowl and set aside.
• While the cream is heating up, add 3 tablespoons of sugar into the egg yolks and whisk until the mixture starts to lighten and become frothy.
• In a medium sauce pot (preferably with a heavy thick bottom), pour in 115ml of heavy cream and 200ml of milk. Bring just to a simmer – stirring frequently to prevent it from burning.
• Once the cream is hot, remove it from the heat.
• Whisking the egg yolks constantly, slowly stream in 1/2 a cup of the hot heavy cream and milk. This will temper the eggs.
• Now, while constantly whisking the remaining cream and milk in the sauce pot, slowly pour the now tempered egg mixture back in.
• Return the pot to medium heat and use a rubber spatula or whisk to stir the pot constantly, making sure to scrape the edges of the pot.
• Cook the custard for about 3-5 minutes until it begins to thicken and coats the back of a wooden spoon. Once cooked and the moment you see one bubble, remove the pot from the heat. Continue whisking/stirring once removed from the heat because the pot will retain some heat.
• Pour in the bloomed gelatin and 1 teaspoon of vanilla extract and stir to combine fully.
• Pour 1/3 of the custard into the melted chocolate and whisk to combine fully, it will thicken substantially but loosen as more custard is added. Once mixed, add in another 1/3 of the custard and whisk again. Add in the remaining custard and stir until fully combined.
• Set the bowl aside and stir regularly to help it cool evenly.
• Once the chocolate custard is cooled to room temperature, whip the remaining 315ml of heavy cream to medium/soft peaks.
• Add 1/3 of the whipped cream into the chocolate custard and use a rubber spatula to fold the whipped cream into the custard. Be sure to fold the two together rather than stir it to not knock all of the air out of the whipped cream.
• Add the remaining whipped cream in 2 more additions.
• Pour the now mixed chocolate Bavarian cream with a piping bag or ladle into 8 small or 6 larger glasses or bowls (these are what they will be served in).
• Cover the surface of the cream with plastic wrap and place in the fridge to set for four hours or overnight. Then top with fresh whipped cream and chocolate shavings.

Chocolate Bavarian Pie by Bunny's Warm Oven

Prep Time: 30 minutes

Servings: 1 pie

• Sprinkle 1 envelope of unflavored gelatin over 1 cup of milk in a medium saucepan; let stand several minutes to soften.
• Stir together 2/3 cup of white sugar and 6 tablespoons of cocoa; add to milk mixture. Add 1 tablespoon of corn syrup. Cook, stirring constantly, until the mixture boils. Remove from heat.
• Add 2 tablespoons of butter to the chocolate mixture in the pan. Stir until it melts.
• Stir in the remaining 3/4 cup of milk and 3/4 teaspoon of vanilla.
• Pour the mixture into a large bowl. Let it cool down on the counter, then refrigerate the mixture until it’s almost set.
• Beat 1 cup of whipping cream in a small bowl on high speed until stiff.
• Beat the chocolate mixture on medium speed until smooth. On low speed, add whipped cream to the chocolate mixture, beating just until blended.
• Pour into a 9-inch prepared pie crust; refrigerate until set, at least 3 hours.

Chocolate Bavarian Cream by Chez Le Rêve Français

Prep Time: 15 minutes

Cook Time: 5 minutes

What is Dutch Bavarian chocolate?

Bavarian cream, or Bavarois in French, is a rich and decadent dessert that is both silky and creamy. It is a classic French dessert that is traditionally made without eggs and is set in a large fluted mould. The dessert is made with a custard base, gelatin, and whipped cream. The gelatin helps the dessert set, and the whipped cream gives it a light and airy texture.

Bavarian cream can be made with vanilla or chocolate, with the latter being a more modern take on the classic dessert. When chocolate is used, it is typically dark chocolate, which is melted and folded into the custard base. This results in a dessert that is reminiscent of a cross between chocolate pudding, chocolate mousse, and rich chocolate ice cream.

Dutch Bavarian chocolate is a type of coffee that is rich, dark, and creamy, inspired by the delicious, handmade chocolates of the Netherlands. It is a Latin American coffee blend that can be purchased as regular or decaf.

What are some pastries that use Bavarian chocolate?

Bavarian chocolate is a rich, silky, and creamy dessert that is made with chocolate and cream. It is similar to a custard but has added cream and is served chilled. It is often set in a mould and served as a pie or cake filling.

Chocolate Bavarian Pie

This pie has a crunchy graham cracker crust and a smooth and creamy chocolate filling. The filling is made by cooking milk, unflavoured gelatin, sugar, cocoa, corn syrup, butter, vanilla, and cream. The mixture is then chilled until almost set before being beaten until smooth and then combined with whipped cream. The mixture is then poured into a prepared crust and chilled for at least 3 hours.

Chocolate Cake with Bavarian Cream Filling

This cake has exposed sides, alternating layers of chocolate cake, and Bavarian cream. The cake is assembled using a metal cake ring and acetate cake collars to contain the cream and prevent it from spilling out. The Bavarian cream is made by blooming gelatin, making a custard, adding the bloomed gelatin to the custard, cooling the custard, and then folding in freshly whipped cream. The cake is then topped with a layer of ganache and chilled before serving.

Chocolate Bavarian Cream

This dessert is made by melting chocolate into hot milk, adding this mixture to beaten egg yolks and sugar, and then cooking over a medium heat until thickened. Leaf gelatin is then added to the mixture, which is then cooled before folding in softly whipped cream. The mixture is then divided between individual moulds and frozen for 30 minutes to set. The dessert is served with fresh raspberries and chocolate shavings.

Black Forest Cake

This traditional German cake typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer.

Bee Sting Cake

This German dessert is made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream, or cream.

How do you make chocolate Bavarian pie?

How to Make a Chocolate Bavarian Pie

Ingredients:

• Milk
• Sugar
• Cocoa powder
• Corn syrup
• Butter
• Vanilla extract
• Whipping cream
• Unflavoured gelatin
• Chocolate (dark, milk, or a combination of both)
• Oreo cookies or graham crackers for the base

Method:

Step 1: Prepare the Pie Crust

You can make a homemade graham cracker crust or use a 9-inch baked pie crust. For a graham cracker crust, process the biscuits in a food processor until they become fine crumbs. Add melted butter and process again to combine. Press the crumb mixture into the base of a 20cm springform cake pan and refrigerate until firm.

For an Oreo cookie crust, blitz the cookies in a food processor until they form fine crumbs. Add melted butter and blitz again to mix. Press the mixture into a pie tin and bake for 10 minutes at 180°C/350°F (160° fan-forced).

Step 2: Make the Chocolate Filling

Place one cup of milk into a medium-sized saucepan. Sprinkle the unflavoured gelatin over the milk and let it stand for several minutes to soften. In a separate bowl, stir together the sugar and cocoa powder. Add this mixture to the milk and gelatin, along with one tablespoon of corn syrup.

Cook the mixture over medium heat, stirring constantly, until it starts to boil. Remove from the heat and add the butter, stirring until it melts. Then, stir in the remaining milk and vanilla extract.

Allow the mixture to cool to room temperature, then refrigerate until it is almost set. It should have a "mounds slightly" consistency, meaning it should mound slightly when scooped but not be fully set.

Step 3: Add the Whipped Cream

In a small bowl, beat the whipping cream on high speed until stiff. In a separate bowl, beat the chocolate mixture on medium speed until smooth. With the mixer on low speed, add the whipped cream to the chocolate mixture, beating just until blended.

Step 4: Assemble the Pie

Pour the chocolate and whipped cream mixture into the prepared crust. Refrigerate the pie for at least 3 hours to allow it to set properly.

Step 5: Serve and Enjoy!

You can serve the pie as-is, or top it with extra whipped cream and chocolate shavings. This pie can be made ahead of time and stored in the refrigerator. Enjoy!

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