So here are some thoughts of mine about using chocolate for cooking, in main meals with beef or chicken. Yes, it works, no, it is not too sweet at all, and yes, it’s traditional even! The word chocolate itself comes from a Nahuatl word, Nahuatl (Aztecan) being the Aztec language, and the Aztecs and Mayans of Central America regularly used chocolate in cooking. It’s certainly worth it.
Now, you will need some bitter dark chocolate of reasonable quality; wander down to your local supermarket, see if they have some good Fair Trade stuff there. The very best book I’ve ever found on cooking with chocolate is “Real Chocolate” (USA edition, British edition), written by Chantal Coady; it’s a marvellous book, with a good many recipes in it, as well as full instructions on how to temper chocolate, tempering being the process of how you melt down the chocolate then slowly cool it down on a clean, handy marble slab or thick ceramic tile.
Chocolate sauce, called Mole, is a staple of Mexican savoury cuisine. Chocolate and meat may seem surprising and this recipe goes one step further with the extra coffee kick!
- 30g of molten chocolate,
- chilis as per experience,
- 4 garlic cloves chopped finely
- black or red peppercorns
- a teaspoon of rock salt,
- 100g of roughly crushed cashews,
- 2 teaspoonfuls of coriander,
- 3 large onions chopped up,
- 4 large tomatos all chopped up,
- 3 large tablespoonfuls of virgin olive oil,
- Cook this all together slowly (make sure that temperature does not rise above 58° C/136° F)
- The basic sauce is ready after around ten minutes
- You can also add a teaspoonful of good-quality instant-coffee granules or expresso to the sauce!
- Add the sauce to precooked beef, chicken or maybe even tofu?