This World Chocolate Day, discover how your favourite sweets get even better with a chocolatey twist!
World Chocolate Day is a celebration of one of the world’s most beloved treats — chocolate! Marked every year on July 7, it’s a day to celebrate the rich, velvety delight that brings comfort, joy, and a little magic to our lives. Chocolate makes everything better — and on World Chocolate Day, it’s the perfect excuse to take that love a step further. This year, why stick to the usual bars and brownies when you can try something delightfully unexpected? Imagine your favourite desserts from around the world, now made richer and tastier with a touch of chocolate. Here are some fusion desserts you never knew could taste even better with chocolate.
Chocolate Gujiya is a delicious fusion twist on the classic Indian sweet. These sweet dumplings are made with a dough of maida (refined flour), rolled out and filled with a rich mixture of khoya and chocolate chips. Once sealed, they are deep-fried in ghee until golden and crisp. To make it extra indulgent, drizzle freshly prepared chocolate syrup on top before serving. Perfectly crisp on the outside and gooey on the inside, this treat is a must-try for every chocolate lover!
Chocolate is a universal favourite, and combining it with modaks makes for a delightful treat loved by many. Chocolate modak is a simple and delicious twist on the traditional version. To make it, heat a pan on low flame and add 1 cup of grated or crumbled mawa. Once it melts, stir in 2 tablespoons of sugar (adjust to taste). Quickly add ⅓ cup of chocolate chips and a pinch of cardamom powder. Let the mixture cool slightly. Then, divide it into small portions and roll into smooth balls. Press each ball into a modak mould, gently pressing with your finger to take its shape. Carefully unmould — and your rich, chocolatey modaks are ready to enjoy!
This Chocolate Sandesh is a quick and fuss-free version of the beloved Bengali sweet, made using just cocoa powder, sugar, and fresh chenna (curdled milk solids). Start by crumbling fresh chenna and blending it with cocoa powder and sugar until smooth. Transfer this mixture to a thick-bottomed non-stick pan and cook on low heat, stirring continuously until slightly thickened. Once done, spread the mixture on a plate and let it cool slightly. Gently knead it and shape into small rounds or squares. Garnish with chopped nuts or a drizzle of chocolate syrup, and refrigerate for 15–20 minutes. This rich, chocolatey twist on sandesh melts in the mouth and is perfect for any sweet craving!
Who doesn’t love kheer? And imagine taking its sweetness a notch higher with the magic of chocolate — pure bliss in every spoonful! To make chocolate kheer, grind soaked rice into a coarse paste. Boil milk in a non-stick pan and add the rice paste, cooking until the milk thickens and the rice is soft. Stir in some mawa for added richness, followed by sugar until it dissolves completely. Pour the mixture into a bowl, add chopped chocolate, and mix well. Let it cool, then refrigerate. Serve chilled, topped with chocolate chips.
This diamond-shaped delight has a loyal fan following, and when paired with chocolate, it becomes truly irresistible! To make Chocolate Kaju Katli, start by grinding cashew nuts into a fine powder. In a heavy-bottomed pan, boil sugar and water over medium heat until it reaches a one-string consistency. Lower the heat and stir in the cashew powder, cooking for 4–5 minutes until it forms a thick paste. Let the mixture cool slightly, then grease your palms with ghee and knead it into a smooth dough. Roll the dough between butter paper sheets to a 5–6 mm thickness. Pour melted chocolate over the top and spread evenly. Cool slightly, refrigerate for 15–20 minutes, then cut into signature diamond shapes.
