subject: Recipes With Chilli Chocolate [print this page] Im passionate about cooking, food and unusual ingredients and love to share recipes with others and to inspire them to try out new things. If youre a chocolate addict, youll love the taste of chili chocolate and odds on if you like spicy, hot food youll enjoy it too.
Chocolate these days is a very sophisticated affair with single estate chocolates being offered in a similar way to Grand Cru wines. Good quality chocolate with over 60% cocoa solids should always be used in recipes to obtain the best results. As a little chilli chocolate goes a long way in a recipe, usually requiring 15-20g, it is a relatively inexpensive treat.
Some of the best chilli chocolate comes from Mexico, where cooking with chocolate originated with the Aztecs. You can buy the best organic handmade Mexican chocolate, which is suitable for cooking or eating alone. Taste it first by itself to experience the gorgeous sensation it has in your mouth, maybe with a coffee or glass of red wine it is quite unique. Cooking with chilli chocolate has spread throughout the world and become fashionable first in restaurants and now at home. There are canap, starter, main course, dessert and petits fours recipes incorporating chilli chocolate and also many delicious drinks such as hot chilli chocolate. In some of the dishes, especially the savoury chilli chocolate recipes you would find it difficult if you were blind-tasting to actually identify the content as being chilli chocolate being bittersweet it does not provide a cloying sweetness but rather a subtle, robust deep earthy flavour.
Chilli chocolate pairs well with both seafood and meat unusually and elevates a humble meat such as rabbit to dinner party status once coupled with chilli chocolate sauce, some cleverly arranged good quality vegetables and a few Duchesse potatoes. However chilli chocolate recipes are not just for entertaining, I often make my chilli beef goulash which is finished with organic Mexican chili chocolate, as a midweek dinner, serving it straight from the casserole on the table, simply with rice and pitta bread this recipe gets used also with chicken or pork to produce a completely different taste, just with the meat element changed, so you can buy the meat that is being offered at the best discount on the day for my chili chocolate goulash recipe. Left-overs of this recipe (if there ever are any, I have to make double quantity for my family to ensure I have enough to freeze for another meal when I want a night off!) can be warmed up in the microwave, piled into a tortilla wrap with some sour cream and eaten as a fabulous warm snack or along with other Mexican accompaniments for another great dinner!
