Cherry & Chocolate Yogurt Dip Kit

Tasting Notes of the Curator

The Bordier Vanilla Yogurt is slow-cultured and laced with real vanilla—creamy, gently tangy, and subtly sweet. It’s the perfect counterpoint to the richness of dark chocolate and the brightness of fresh fruit.

Your Fresh Cherries from France (Extra Quality) are hand-selected for ripeness and sweetness. Juicy and firm, they hold up beautifully to dipping and pair with the yogurt like a countryside dream.

The unexpected star is the Auro 70% Dark Chocolate – Paquibato Single Estate (60g). You may notice it’s bloomed—those pale streaks or dusty surfaces are simply cocoa butter migrating to the top due to temperature shifts. It’s not spoiled. It’s not old. 🌿 In fact, it melts like a dream—perfect for sauces, glazes, and dipping.

This chocolate has been resting. Now, it’s ready to shine.

What’s in this bundle

• 2 x Bordier Vanilla Yogurt – 115g each
• Fresh Cherries from France (Extra Quality) – 250g
• Auro 70% Dark Chocolate – Paquibato Single Estate – 60g (quality: bloomed & on promo – ideal for melting)

Recipe

Chocolate-Dipped Cherries with Chilled Vanilla Yogurt

• Rinse and gently pat dry your cherries. Pit them if desired, or leave stems on for easy dipping.
• There are two ways to melt the chocolate: In a heatproof bowl, gently melt the Auro dark chocolate over a bain-marie. Stir until smooth and glossy.
• Another way is to microwave in short bursts. Microwave on medium or 50% power for 20–30 seconds at a time, stirring between each interval. Repeat until the chocolate is almost fully melted, then stir gently to melt any remaining pieces in the residual heat. This helps prevent overheating, keeps the chocolate glossy, and avoids burning.
• Once your chocolate is ready, dip each cherry halfway into the melted chocolate. Lay on parchment paper to cool and set.
• Chill your Bordier Vanilla Yogurt, then spoon into a bowl.
• Serve the dipped cherries alongside the yogurt—or dunk them right in.
• Optional: Finish with shaved dark chocolate, chocolate crumbles, or even a dusting of cocoa powder for added depth and visual appeal. You may also add flaky sea salt, orange zest, or crushed pistachios.
• Serves 2–3 as a light dessert or playful after-dinner treat.

Why Bloomed Chocolate Works

Chocolate bloom is purely visual. It happens when cocoa butter rises to the surface due to slight changes in temperature or humidity. This does not affect flavor, safety, or quality—especially when you’re melting the chocolate. In fact, professional kitchens often melt bloomed couverture for sauces and ganache. It’s perfectly safe and still richly aromatic. So don’t let the surface fool you—this bar is still full of character, complexity, and bold cacao depth from Auro’s Paquibato single estate.

The Lazy-Day Dessert

This is the kind of dessert you make when you want something satisfying but effortless. No baking. No timers. Just a bowl of cold vanilla yogurt, ripe cherries, and melted chocolate doing its thing.

It’s rustic, a little messy, and exactly the kind of treat you’ll crave on slow afternoons. If a bain-marie sounds too fussy, just break up the chocolate, microwave it in short bursts, dip your cherries, and you’re done.

Scoop, dip, swirl—however you go about it, it’ll feel like a small reward for doing absolutely nothing.

Storage Instructions

• Vanilla Yogurt: Keep refrigerated. Consume chilled, best within 3–4 days of opening.
• Cherries: Store in fridge, consume within 2–3 days for peak freshness.
• Chocolate: Store in a cool, dry place. Bloom is normal and will melt away.