Cacao love.. (2)

1 Name: Apprentice Chef 2006-02-22 11:51 ID:RDu4b/Y1

===This is not a chocolate candy thread.===

This thread is about somewhat less orthodox uses for cacao powder/chocolate. Cooking unsweet dishes, for instance, or just plain less frequent uses of it, even if sweet.

As an example, sweet softspread I am rather fond of, as opposed to all those less chocolatey nutella-style softspreads, is a mix of a lot of cacao powder, a tiny amount of melted butter, and some honey - i prefer the the non-sirupy kind (the kind that's firmer and not clear) for this, I have some argentinian honey that works excellently with it.

I want to try to experiment and use cacao with some meat dishes, not quite sure how to go about it, though. I'm guessing the bitterness would go well with the spices of more bbq type meats.

Cacao-honey softspread

  • cacao powder [plenty]
  • melted butter [a little]
  • honey [less than cacao, more than the butter]

Mix the above, put in a jar and have a thin layer on a piece of toast with some tea whenever, or in any other way you prefer.

2 Name: Apprentice Chef 2006-02-22 17:08 ID:Heaven

Nutella is more hazelnuts than chocolate anyway.

I think there's a lot of mexican recipes involving chocolate and chilies, but they're not well known outside of Mexico.

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