The Use of Chocolate in Savory Dishes

Chocolate in savory dishes. Since it arrived to us from the Americas, chocolate has been known as the great ambassador of dessert, being the king of pastry. Although many products such as candied fruit, creams and sugary icings are commonly used in these disciplines, none of these ingredients symbolize sweet gastronomy as well as chocolate.
Despite this symbolism, cocoa and chocolate are foods often also present in savory gastronomy.
The refinement of cocoa to obtain chocolate, as we consume it today, was already the subject of Europeans even if the first to discover the virtues of black gold were the Aztecs, who believed that the gods themselves had taught their ancestors to cultivate it and even used the cocoa beans as a trading commodity.

Chocolate in savory dishes

Chocolate in savory dishes goes particularly well with meat and its exoticism in savory cuisine allows the creation of refined and elegant dishes, ideal for special moments and parties with guests at home. The best chefs have dedicated themselves to producing appetizing and "chocolaty" recipes to try to conquer even the most skeptical and traditionalist palates.
It should be noted that chocolate can be both sweet and bitter up to those that taste like pure cocoa. This characteristic gives it great gastronomic versatility and also makes it ideal for savory chocolate-based recipes, something that many would not imagine.

Chocolate in savory dishes

Let's see below some savory recipes that have chocolate as the main element.

Chocolate caramelized pork ribs.

For approximately 500 g of ribs we will prepare a sauce with 20 ml of balsamic vinegar, 20 ml of soy sauce, 35 g of honey, 20 g of cane sugar, a clove of garlic and a sprig of rosemary. After resting for an hour at room temperature, we will reduce it to a very low heat. When it has thickened, we will add 25 g of dark chocolate and we will remove it from the heat when it has melted.
We will now soak the ribs with the sauce inside a pan and let them cook for an hour covered in foil at around 175°C. We turn and bake for another 20 minutes at 225°C. At this point we can serve them shiny and glazed ready to be savor them in all their deliciousness.

White chocolate spaghetti

Although dark chocolate is the most used in both sweet and savory cuisine, this original recipe for fresh white chocolate pasta cannot be missed. To make the spaghetti we will first put the flour on the counter in the shape of a volcano. The ideal for making fresh pasta will be to have a wooden work surface but if we don't have one nothing will happen. We will knead the mixture, gradually incorporating the egg into the flour and 50 g of grated white chocolate for 350 g of flour.

When we have a silky dough that comes off the hand without problems, we can leave the dough to rest for about 30 minutes, divide it into three or four parts and pass it under the flat wheel of a pasta machine. If you have semolina flour, it will be even better than using plain flour. Finally, let the pasta dry in a warm place for about 30 minutes and cook it in salted water if it is for a savory preparation or in fresh water if it is for a dessert.
Generally fresh pasta needs to cook only a little so when you put it in the water it will already be cooked with the first boil. And please, don't forget a splash of whipped cream and a garnish of red fruits or various toppings.

Ready to enjoy this extravagant and delicious dish?

More traditional use of chocolate
We have seen modern, innovative and unconventional uses of chocolate that aim to amaze and leave diners speechless. A cuisine projected towards the future that aims to create that union between savory and sweet capable of surprising and exciting.
Many people, however, are more traditionalists and prefer a more common use of chocolate, savored in all its essence. The oldest and most traditional way to consume cocoa is with a delicious hot chocolate.You can follow this fabulous recipe to make Homemade Hot Chocolate and you will definitely be licking your fingers and lips.