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Chocolate pizza is a type of pizza prepared using chocolate as a primary ingredient. [1] Various styles and preparation techniques exist. Chocolate pizza may be prepared as a dessert dish and as a savory dish. Some companies specialize in chocolate pizzas.
Some chocolate pizzas incorporate chocolate into the pizza dough. [2] [3] Chocolate pizza may be served as a sweet, dessert-style dish, [4] [5] or as a savory dish that includes chocolate. Chocolate pizza may be prepared using cooking chocolate as a spread before baking in the oven. Another variety is the use of a hazelnut spread after the pizza is baked. [5] Chocolate pizza preparations have included icing sugar, banana, strawberries, [5] marshmallows, [5] sprinkles, [5] smarties, white chocolate chips and sometimes even ice cream. [6]
Chocolate pizza combines chocolate and pizza, two popular ingredients among school-aged children. [7] The confluence of pizza and chocolate developed in parallel in several Western countries and has become a dessert purveyed in franchise and chain restaurants.
Chocolate pizza is also known as a Valentine's Day, [8] [9] Easter [10] and Christmas holiday [11] treat. [12]
Chocolate Pizza Company in the United States specializes in Chocolate Pizza. [13] The company's headquarters is in Marcellus, New York. [14] The Gourmet Chocolate Pizza Company in Cotgrave, Nottinghamshire, England, purveys chocolate pizza prepared with Belgian chocolate. [15] These are dessert chocolate pizzas that are cold, with the chocolate shaped as a pizza. [16] [15] The Papa Murphy's take-and-bake pizza company purveys a S'mores Dessert Pizza, which is prepared with chocolate chips, marshmallows and a topping. [12]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven.
Cornmeal is a meal ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa harina, which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
A crêpe or crepe is a very thin type of pancake. Crêpes are usually one of two varieties: sweet crêpes or savoury galettes. They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.
A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Death by Chocolate is a colloquial descriptive or marketing term for various cakes and desserts that feature chocolate, especially dark chocolate or cocoa, as the primary ingredient. The phrase is trademarked in some countries, and the dessert is a signature dish of Bennigan's restaurants in the United States.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
The following outline is provided as an overview of and topical guide to chocolate:
Strawberry cake is a cake that uses strawberry as a primary ingredient. Strawberries may be used in the cake batter, atop the cake, and in the frosting. Strawberry cakes are typically served cold.
A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines.
Beer ice cream is a type of ice cream prepared using beer as an ingredient. Beer ice cream prepared using darker beers typically has a more distinct flavor compared to that prepared using lighter beers. The alcohol in the beer is sometimes present in the finished ice cream, while other preparations involve cooking, which can evaporate the alcohol.
A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.
Nick Malgieri is an American pastry chef and author.