Chocolate Pyramids Are Better Than Chocolate Chips

Joe Sevier
·2 mins read

You’re the kind of person who boosts their chocolate chip cookie game whenever possible. You’ve tried the salted butter. The overnight rest. You’ve added oats and walnuts and spices and cocoa. You’ve more than dipped your toe into other flours. You’ve gone from standard chips to mini chips to fresh-chopped chunks and back again. But here’s a brand new swap for you to try: Skip the chips and opt for pyramids instead.

The large multifaceted design was created by the executive pastry chef of Dandelion Chocolate, Lisa Vega, in collaboration with industrial designer Remy Labesque. That’s a lot of pedigree headed straight for your cookies.

<h1 class="title">Dandelion Chocolate - INSET</h1><div class="caption">The most mesmerizing prisms are chocolate prisms.</div><cite class="credit">Photo and Food Styling by Joseph De Leo</cite>

Dandelion Chocolate - INSET

The most mesmerizing prisms are chocolate prisms.
Photo and Food Styling by Joseph De Leo

The collaboration came about because Vega wanted big chocolate chips for Dandelion’s signature cookie. When baked, big pieces turn into pools of chocolate laced throughout the cookie. Remy Labesque, meanwhile, theorized that a thinner chip would be more pleasing to the palate. Together they ended up with a seven-sided pyramid that measures about 1-inch square around the base and ¼-inch tall. Dandelion dubs them “large chips,” but what makes them stand out against similarly sized discs is that jagged shape. It means they behave more like chopped chocolate when added to baked goods, providing much more interesting texture. Basically they offer the convenience of chocolate chips with the textural advantage of chopped chocolate.

Plus, Dandelion’s chocolate is responsibly sourced and, frankly, really delicious.

<h1 class="title">Chocolate Zucchini Cake - IG</h1><div class="caption">If you take away nothing else from this article, take away this truly amazing <a href="https://www.epicurious.com/recipes/food/views/chocolate-zucchini-cake-907?mbid=synd_yahoo_rss" rel="nofollow noopener" target="_blank" data-ylk="slk:cake recipe" class="link rapid-noclick-resp">cake recipe</a>.</div><cite class="credit">Photo & Food Styling by Joe Sevier</cite>

Chocolate Zucchini Cake - IG

If you take away nothing else from this article, take away this truly amazing cake recipe.
Photo & Food Styling by Joe Sevier

I recently took the Costa Esmeraldas pyramids for a spin, scattering them across an intensely good chocolate zucchini cake. (The pyramids are available in four single-origin varieties.) They fell onto the batter at varying angles, some wedging themselves in, others sitting flat on top, more perched astride chunks of walnuts that were also scattered on top of the batter. After baking, the chips had relaxed into their places and mostly kept their shape, giving the simple cake a picture-worthy finish.

It should also be said that the chips are an ideal snacking size. Whether you consider that a pro or a con is totally about you and your personal snacking philosophy. When a bite-sized piece of chocolate tastes this good (the ones I tasted had a berry-like tartness with coffee undertones and a rich mouthfeel), I’m happy to do the old one-for-the-cake-one-for-my-mouth routine until the bag runs dry.

Dandelion Chocolate Pyramids

$30.00, Dandelion Chocolate

BUY NOW

Originally Appeared on Epicurious