March 11, 2011 at 7:58 am
· Filed under Chocolate, Sauces-Rubs-Marinades, Tip Of The Day
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Our friends at Chocolates El Rey tweeted an idea that may sound odd, but actually is a tasty touch:
Grate bittersweet chocolate over red sauces: barbecue and pasta dishes, for example (hold the grated cheese). Beyond grating, chocolate provides richness in savory recipes: chocolate with meat and chocolate with chicken, for example.
Savory chocolate dishes go back a long way. Mole (pronounced MOE-leh) poblano, perhaps the most famous dish in Mexico, was created in the 16th century in Puebla, by nuns in the Convent of Santa Rosa in Puebla de los Angeles. The sauce has some 20 ingredients, including chocolate.
You can include chocolate in every meal. We’ve attended a few such dinners, and have salivated upon reading reports of others. Ideas include:
Appetizer: Cocoa-coated goat cheese rounds, caviar with grated white chocolate
Salad: Your favorite salad with cacao nibs (beets, goat cheese and carrots go well in this)
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Beef in mole sauce in a taco shell. You can
grate dark chocolate over it prior to serving.
Photo courtesy of McCormick & Company.
Get the recipe. |
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Main Course: Chicken in mole sauce (or chicken skewers with mole dipping sauce), hanger steak with a chocolate-infused gravy, chocolate-and-chile-marinated flank steak, any meat with a cocoa rub, cocoa-enhanced ravioli dough filled with butternut squash.
Cheese course: Cocoa-rolled goat cheese log (try the Capri chocolate goat log from Westfield Farms)
Dessert: Lots of options here!
Find a wealth of cooking-with-chocolate recipes at AllChocolate.com.
Try these recipes for:
Chocolate Barbecue Sauce
Braised Beef Tacos With Mole Sauce
Cocoa Chile Pork Ribs
And check out the book, The Essence Of Chocolate: Cooking And Baking With Fine Chocolate, by John Scharffenberger and Robert Steinberg, founders of Scharffenberger Chocolate. Read our review of the book.
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