Why Berries and Chocolate Are the Perfect Match

…And the recipe that proves it.

Come summertime, we love taking advantage of the sweet and tart goodness of berries. That’s why we are berry excited to partner with Ashley Rodriguez of Not Without Salt to share tips, insights and her favorite recipes using berries.

Most people will always reference chocolate and peanut butter as a marriage made in culinary heaven, and there’s no argument here that it’s not borderline perfect. However, the next time you’re swooning over that tried-and-true combo, take a step back and repeat this to yourself: Chocolate and fresh berries are better.

It’s a bold statement, but standing by it is easy. Pairing up one of life’s great indulgences with some of nature’s most glorious sweets at their peak ripeness is just plain perfect. In fact, we can’t think of one berry that doesn’t play nicely with chocolate in all its various forms. Of course we’ve all seen strawberries and chocolate cozy up next to each other, but perhaps the ultimate chocolate-berry match is raspberries and bittersweet chocolate.

The tart raspberry cuts through the rich, dark chocolate and adds a fresh brightness. Most often you see raspberries in some sort of a sauce form on a dessert, but this recipe uses fresh berries so that their natural sweet/tart balance can shine through. The berries are simply dressed with an orange zest spiked sugar and candied ginger.


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Bittersweet Chocolate Pot de Creme with Orange, Ginger and Fresh Raspberries

"Look for raspberries with a deep red color. They should look lively and hold their shape well. They tend to turn rather quickly, so buy just what you need when you need them. Well, buy a bit more because there is nothing better than a handful of fresh raspberries as a snack while you’re making this." - Ashley

Servings: 6



2 cups whipping cream

1/2 cup whole milk

3/4 teaspoon orange zest, divided

1/2 teaspoon ground ginger

Pinch salt

5 ounces bittersweet, chopped

6 large egg yolks

1/3 cup + 2 tablespoons sugar

2 cups fresh raspberries

2 tablespoons finely chopped candied ginger


Preheat oven to 325°F. Bring cream, milk, 1/2 orange zest, ground ginger, and a pinch of salt just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover the roasting dish with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 50-55 minutes. Remove from water. Remove foil.

Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.

In a small bowl combine the remaining 2 tablespoons sugar and 1/4 teaspoon orange zest. Mix well before adding the raspberries and candied ginger.

Divide the raspberries between each of the Pot de Creme.

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