Today marks World Chocolate Day. The July 7 is all about chocolate and everything that makes it irresistible. Whether it’s the rich taste, the mood boost, or surprising health perks, chocolate is truly a treat for every soul and every occasion.
Be it for taste, stress relief, or even health benefits (yes, you heard it right), chocolates are truly for everyone and every mood. Some enjoy it to soothe stress, some for pure indulgence, and many now swear by dark chocolate for its powerful antioxidant and heart health benefits. Today, as you celebrate World Chocolate Day, it’s the perfect excuse to enjoy your favourite bar, or bake up something rich, comforting, and a little bit playful.
Speaking about the significance of chocolate, Chef Ashish Verma, Executive chef, Ameritalia Pizzeria and Masala Synergy, Gurugram, says, “Chocolate is more than a dessert, it’s about shared moments and simple pleasures.”
The chef shares two recipes to mark the day. “The first recipe is a playful spin on pizza, the roasted chocolate marshmallow pizza, melting chocolate, gooey marshmallows, and a touch of sea salt atop a Neapolitan crust. It’s indulgent, fun, and perfect for sharing. The second is the Bal mithai fondant, which celebrates the popular sweet from Uttarakhand. This rich ragi fondant pairs local flavours with global techniques, bringing heritage and health together,” he adds.
Chef Ashish shares two chocolate filled recipes that combine classic comfort with creative flair:
Roasted Chocolate Marshmallow Pizza
This isn’t your typical chocolate treat. It’s a soft, crunchy pizza topped with melted chocolate, toasted marshmallows, and a pinch of sea salt, offering richness with just enough lightness.
Neapolitan Pizza Dough (makes 4–5 pizzas)
| Ingredients | |
| Type 00 flour | 1 kg |
| Water | 600–650 ml (60–65% hydration, adjust based on humidity) |
| Fresh yeast | 3 gm (or 1 gm instant dry yeast) |
| Salt | 25 gm |
- Dissolve the yeast in room temperature water.
- Gradually add the flour, mixing until it comes together into a rough dough.
- Add salt and knead for 10–12 minutes until the dough becomes smooth, stretchy, and elastic.
- Cover the dough and let it rest at room temperature for 2 hours.
- Divide into 200–250 gm portions, shape into smooth dough balls, and place them in a covered tray or container.
- Cold ferment in the fridge for 18–24 hours for best flavour and texture.
- Bring the dough balls to room temperature for 2–3 hours before stretching and baking.
| Ingredients | |
| Neapolitan pizza dough | 200 gm (hand-stretched) |
| Dark chocolate chips | 50 gm |
| Milk chocolate | 30 gm (chunks or chips) |
| Marshmallows | 60 gm (mini or halved) |
| Sea salt | A pinch |
| Powdered sugar or chocolate shavings | For garnish |
- Stretch the dough by hand into a 9-inch base, leaving the edges slightly thicker to form the classic Neapolitan puffed crust.
- Top the pizza: Scatter dark and milk chocolate evenly over the base. Arrange the marshmallows on top. Sprinkle with a pinch of sea salt to balance the sweetness.
- Bake: In a wood-fired oven, bake at 400–450°C (750–850°F) for 60–90 seconds, rotating halfway for even charring. For home ovens, bake on a pizza stone at 250°C for 7–8 minutes, until the crust is golden and the toppings are melted and bubbly.
- Finishing touch: Dust with powdered sugar or sprinkle chocolate shavings before serving.
Bal Mithai Fondant, a sweet tribute to Uttarakhand:
This comforting dessert combines ragi fondant with berry compote, dulce de leche, and crispy amaranth, a heartfelt mix of tradition and innovation.
| Ingredients: For the Ragi brownie fondant | |
| Ragi flour | 70 gm |
| D45 dark chocolate | 220 gm |
| Unsalted butter | 190 gm |
| Khand (raw sugar) | 70 gm |
| Vanilla essence | 5 ml |
| Salt | 5 gm |
| For plating & garnish | |
| Pine cone chocolate chocos | 35 gm |
| Berry compote | 25 gm |
| Brownie crumble | 20 gm |
| Dulce de leche Bal Mithai sauce | 10 gm |
| Popped amaranth | 20 gm |
- Melt the chocolate and butter: In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler, stirring until smooth and glossy.
- Add sugar and vanilla: Stir in the khand (raw sugar), vanilla essence, and salt. Mix well until fully combined and slightly cooled.
- Fold in the ragi flour: Gently fold the ragi flour into the chocolate mixture, ensuring a smooth, lump-free batter.
- Bake: Pour the batter into greased ramekins or moulds. Bake at 170°C for 12–14 minutes, or until the edges are set but the centre remains gooey. Let it rest for 5 minutes before carefully unmoulding.
- To plate: Place the warm fondant in the centre of the plate. Drizzle or spoon the dulce de leche Bal Mithai sauce over or around the fondant. Add a spoonful of berry compote for a hint of tanginess. Sprinkle the popped amaranth and brownie crumble for crunch and texture. Garnish with pine cone chocolate chocos for a playful finish.
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