"Next, you need dark chocolate chips or bars. Around 60% cocoa is what you want. Milk chocolate won't set quite right, and a darker chocolate might be too firm or unpleasant - we ranked several dark chocolate bars, so you can see what fares best. Melt one and a half cups of the chocolate and then add it into the peach puree until blended."
"You're creating something like chocolate ganache by mixing the two ingredients together. Ganache is often made with cream, but it doesn't have to be. It's just an emulsion between the fat in the chocolate and the water present in whatever liquid you use. In this case, it's peaches. The solids in the dark chocolate and in the peaches help give the dessert more density once it sets."
"We mentioned using dark chocolate in order to get the right texture, but there's more to it than that. This also helps achieve the right flavor. You might think this dessert might taste extremely peachy based on the fact that the fruit makes up half of the ingredients, but that's not the case. Smooth, bold dark chocolate notes are at the forefront of this dessert."
No-bake chocolate dessert combines pureed peaches and melted dark chocolate to create a ganache-like set dessert. Use fresh peeled and pitted peaches or well-drained canned peaches, then blend two cups into a smooth puree. Use dark chocolate at about 60% cocoa; avoid milk chocolate for texture and avoid much darker chocolate for excessive firmness. Melt one and a half cups of chocolate and stir into the peach puree until blended, then pour into a parchment-lined loaf pan and chill until set. The dessert relies on an emulsion between chocolate fat and peach water, and solids add density. Flavor is chocolate-forward with a subtle peach sweetness.
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