Five salty recipes with chocolate that you won't be able to resist
Surely if they talk to us about a recipe with chocolate we will quickly associate it with a sweet or dessert recipe, but today we are going to change the chip and talk about chocolate in salty cooking. A product that, although it may seem strange to us in this type of recipes, was already used by the Aztecs in their kitchen, and it is for something that even today they continue to use it in Mexico incorporated into their mole dish.
But it is not necessary to go back so far and far back, in our traditional Catalan cuisine, chocolate is also used in classic recipes of stews and roasts through picada. So using chocolate in salty cooking is neither so rare nor so modern, just different, and I invite you to know these five salty recipes with chocolate so that if you have never tried it, you can start incorporating it into your dishes.
Spicy chicken with chocolate and almonds
Hundreds of times I've been asked at home to make this Spicy Chocolate Almond Chicken Recipe. And it is that with such basic ingredients you can easily achieve a plate full of exotic flavors with a certain Mexican air.
Ingredients: 4 chicken breasts, 4 tablespoons of homemade fried tomato, ½ green pepper, 1 onion, 1 clove of garlic, 70 g of toasted almonds, ½ teaspoon of ground cinnamon, 1 or 2 cayenne chillies, 250 ml of chicken broth , 20 g dark chocolate, 7 tablespoons olive oil, 1 tablespoon vinegar, salt
Preparation: We will start by chopping the small onion, the minced garlic as well as the green pepper. We put a frying pan on the fire with three tablespoons of oil and fry the vegetables for a few minutes until they soften. Add the homemade fried tomato and add the almonds, let everything cook for two minutes and finally add the chicken broth. Add the cinnamon and cayenne and let the sauce reduce by half over low heat.
When the sauce has reduced we add the chocolate and vinegar, and cook for another five minutes. Meanwhile, we sauté the diced chicken breasts in another pan with a little olive oil, we salt them and we let them cook for five minutes over low heat. We reserved on a plate. We place the chicken cubes and we sauce them with the sauce that must have the consistency of heavy cream. We serve very hot.
Veal tail with chocolate
The honeyed beef tail meat is perfect for this chocolate tail recipe. A dish prepared in a traditional way where the "chup-chup" of the pot is essential so that a gentle cooking and low heat can bring out all the virtues of this exquisite piece.
Ingredients: 1 veal, cow or bull tail, 1 carrot, 1 onion, 1 leek, 1 branch of green celery, 100 ml of a white wine, meat broth or water, olive oil, 50 g of chocolate (coverage 70 % cocoa), black pepper and salt.
Preparation: In a saucepan with a little oil, brown the previously seasoned pieces of veal tail. Then add the cut vegetables and sauté for a few minutes, mixing well. Then add the wine, let it reduce and add broth or water until it covers everything. Cook for 1 hour and 30 minutes with the pan covered and over a low heat. And another hour and 30 minutes with the casserole uncovered. The last minutes of cooking add the chopped chocolate and mix.
Chocolate caramelized pork ribs
Based on a laborious recipe and many hours of cooking, my colleague Minué versions a much faster way to prepare this impressive chocolate caramelized pork rib. A great way to start our salty adventure with this ingredient.
Ingredients: 1 rack of pork (1 / 2kg approx.), 20ml of balsamic vinegar, 20ml of soy sauce, 25g of dark pastry chocolate, 35g of rosemary honey, 20g of brown sugar, 1 clove of garlic and a sprig rosemary.
Preparation: We start by preparing the sauce. In a bowl, mix the vinegar, rosemary honey, soy sauce and brown sugar. If the honey is not rosemary, nothing happens, but it helps to enhance the flavor. Once we have mixed well, add the peeled garlic clove and the rosemary sprig and let it infuse for at least one hour at room temperature. After that time, we pour the sauce into a saucepan or non-stick pan and heat over a very low heat, letting it thicken slowly. Then we add the grated or crumbled chocolate until it melts, we turn off the heat and reserve.
On the other hand, we separate each rib from the rack with the help of a sharp knife. We salt them lightly and place them on a tray or a baking dish where they fit rather just. Add the sauce, making sure they are well impregnated, cover with aluminum foil and bake for an hour in the oven at 175ºC. After that time, we take the ribs out of the oven and turn them over. We raise the temperature to 225ºC and bake for 20 more minutes, turning them again after 10 minutes. If you see that they become too dry, you can cover them again with aluminum foil. Finally, we remove from the oven and serve by painting the ribs with a little of the sauce that will remain on the tray.
Gigli with tomato sauce and dark chocolate
A simple plate of pasta with tomato can become quite an experience by adding a touch of cocoa, and proof of this are these gigli with tomato sauce and dark chocolate that we present to you. With deep aromas, this simple traditional sauce from our kitchen is transformed into a different and very original dish.
Ingredients: 180 g of gigli or similar short paste, 1 spring onion, 2 cloves of garlic, 400 g of chopped and natural peeled tomato, 1/2 glass of red wine, 15 g of dark chocolate, extra virgin olive oil, thyme, oregano, basil, black pepper, salt, fresh basil, Parmesan cheese to taste.
Preparation: Chop the chives and garlic cloves. Heat a little olive oil in a wide pan or saucepan and sauté both ingredients for a few minutes. Add the chopped tomato and stir well. Raise the temperature, pour over the wine and let the alcohol evaporate. Chop the dark chocolate and add it. Mix until melted and well incorporated. Season with the herbs and season. Lower the heat and cook for about 20 minutes, until it reduces and the tomato is almost undone. While the sauce is cooking, prepare the pasta following the manufacturer's instructions, making sure it is al dente. Drain well and arrange in a bowl. Serve with the sauce, fresh basil and Parmesan cheese to taste, preferably freshly grated.
White chocolate spaghetti
Although dark chocolate is mainly used in salty cooking, you cannot miss this original recipe for fresh pasta with white chocolate. A mixture between salty and sweet that will surprise you with its flavor, to which you can then add your favorite pasta sauce and thus get a most original dish.
Ingredients: 350 gr of white flour, 3 eggs, 50 gr of grated white chocolate and a pinch of salt.
Preparation: To make the spaghetti we will first put the flour in the shape of a volcano on the counter. The ideal thing to do fresh pasta is a wooden countertop, but if we don't have it, nothing happens. We will be kneading the mixture, gradually incorporating the flour into the egg, for about 20 minutes. The final point will be when we have a silky dough that comes off the hand without problems. After about 30 minutes of resting the dough, divide it into three or four portions and pass it through the flat roller of a pasta machine. First by the number that makes the pasta griddle thicker and then decrease the number to half the thickness of your machine.Once this is done, pass the pasta through the spaghetti roller, flour the resulting one so that it does not stick (not much), even if you have semolina flour, it will be better than with flour. Finally you have to let the pasta dry in a warm place for about 30 minutes and finally cook it in salt water if it is for a salty preparation or in fresh water if it is for a dessert. In general, fresh pasta has to cook for a short time, when you put it in the water with the first boil it will already be cooked.
As you can see, chocolate has many possibilities in salty cooking. Now you just have to cheer up, let your imagination fly and dare with a recipe.
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