Savory chocolate dishes are becoming more popular in the US due to a growing interest in working with chocolate as an ingredient. High-quality sugar-free chocolate should be used, and cocoa can act as a thickener in sauces and glazes. Mole is a classic savory dish made with chocolate, and cocoa nibs can be used in many dishes. Chocolate can also be integrated into fillings for pies, pasta, and roasts.
Chocolate-based savory dishes are found in the cuisines of Europe and Latin America, but are rarer in North American cuisine. A growing interest in working with chocolate as an ingredient has led to an increase in savory chocolate-based dishes in restaurants and home kitchens across the United States. When working with chocolate in a savory dish, it’s important to acquire high-quality sugar-free chocolate. Avoid milk chocolate or sweetened chocolate, which could have an unpleasant impact on your dish. You could even experiment on your own before serving savory chocolate-based dishes to guests.
One of the most classic savory dishes made with chocolate is mole, a Mexican sauce classically served with chicken. Mole uses a base of tomatoes and spices mixed with chiles and chocolate. The interplay of flavors between chiles and chocolate is also used in Southwestern cooking. Mole can come in a variety of colors and with different concentrations of chocolate, but the sauce tends to be rich and thick as a result of the introduction of chocolate. To find mole recipes, try searching for “mole” in your favorite search engine.
Salads with sweet ingredients like beets and creamy cheeses can benefit from a dusting of cocoa or a chocolate vinaigrette. In addition to using cocoa in these savory chocolate dishes, you can also use cocoa nibs. Cacao nibs are the pure source of chocolate and have a rich, nutty, slightly bitter flavor that can go well with many dishes. Cacao nibs can be broken into chunks and mixed with goat cheese for a unique cheesy spread, or sprinkled on foods for an injection of chocolate flavor. You can also shave sugar-free chocolate onto dishes like salads and roasts.
Cocoa can act as a thickener and is a great addition to sauces and glazes. A small amount of cocoa can go a long way for savory chocolate dishes—try making beans with chocolate and chipotle chiles for a Southwestern feel. Pork and roasts can be served with a chocolate glaze, or you can decorate onion tarts with a drizzle of unsweetened chocolate sauce. You can also integrate chocolate products into seared seafood, creating a crust with cocoa and other ingredients that will complement it, such as chiles. Chocolate can also be integrated into fillings for pies, filled pasta or stuffed roasts.
As you can see, savory chocolate dishes are limited only by the imagination of the cook. Start by using the chocolate in small amounts, so it’s not overwhelming, and make notes when you make mistakes or create an unusually delicious dish. Try not to bore frequent visitors with savory chocolate dishes, and use chocolate as a rare and fun ingredient, rather than a frequent one.
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