Posted in Sweets for the Sweet, The Joy of Snacks

In Which a Classic Cake is Turned Into One Heck of a Blizzard…

Dairy Queen's Black Forest Blizzard

Truth be told, I am not nor have I ever been a fan of Black Forest cake.  This, in itself, is rather odd because I love chocolate, I’m a major fan of dark cherries, and I think whipped cream and cake are just fan-bloody-tastic.  Together, however, no: I find the combination trite, even boring, and I feel that it tries too damned hard to present itself as the very image of baked decadence.  (Sadly, in many cases, not.)  But turned into a blitzed-up dessert by Dairy Queen, the Black Forest becomes an amazing, even thrilling treat.

The Black Forest Blizzard is one of those limited edition / seasonal offerings that I wish would be given pride of place as a regular item on the DQ menu.  It is essentially DQ’s classic vanilla soft-serve whipped with healthy portions of chocolate syrup, cherry syrup, glace cherries (yes, I think they were glace cherries; they were far too dark to be those vivid scarlet maraschinos), brownie chunks, and wonderfully crunchy shards of dark chocolate scattered throughout the cloud of creamy goodness.  It is one of those things that is certainly greater given the sum of its parts.

The cocoa flavor of the soft serve is quite bold and the cherry flavor pops out most pleasantly – certainly not in the manner of those artificial cherry flavors that put one in mind of (shudders!) one of those more gruesomely-flavored cough syrups.  DQ doesn’t skimp on the add-ons and the bits of brownie were tossed in by a generous hand and scattered throughout the dessert quite evenly.  The taste of the chocolate shards used was passable, but they certainly won in the texture department as these shattered gloriously between my teeth in stark contrast with the chewy brownies and the fluffy, creamy soft-serve.

Faced between a slice of even the best Schwarzwaldertorten (that’s how the Black Forest cake is called in its native Deutsche) aand a Black Forest Blizzard, I will happily choose the latter over the former anytime.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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