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What will be the biggest dessert trends of 2018?
While industry trend watchers have already published their predications, no one knows better than pastry chefs themselves, who are currently concocting the next big thing — or at least the new dishes they’re planning — for the coming year. Here, some of those chefs share their intentions.
Ruby chocolate
Pastry chef Marisa High of recently opened Citizen Rail in Denver is excited about exploring ruby chocolate, a new type of chocolate that’s been getting a lot of hype lately. That is, if she’s able to get her hands on it.
A recent development from Swiss chocolate-maker Barry Callebaut, the rose-colored product is reportedly the first new natural chocolate flavor since white chocolate was introduced more than 80 years ago.
“It is a pink-colored chocolate that does not use any coloring or flavoring. It has been described as having a berry, fruity flavor, all without having anything added to the chocolate,” High said. “I would like to use this possibly in some...