TIP OF THE DAY: A Savory Chocolate Garnish | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: A Savory Chocolate Garnish | The Nibble Webzine Of Food Adventures
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)
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.
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.
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.