Chocolate's Savory Side: Don't Wait for Dessert

Chocolate's Savory Side: Don't Wait for Dessert

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Faith Durand
May 23, 2008
Our lunch with Jacques Torres at the All Candy Expo in Chicago highlighted chocolate's savory side with dishes like a fruit and mixed green salad with a white chocolate-orange vinaigrette. Quite tasty.

It got us thinking about other ways to incorporate chocolate into our cooking.

Torres talked about his Savory Chocolate Napoleon recipe – appetizer bites made with thin sheets of chocolate, cream cheese, paprika and chives. It's certainly an unexpected flavor combination, and one we'd love to try.

When we think about savory chocolate dishes, mole sauce definitely comes to mind. We love the complex combination of bitter, sweet, spicy and nutty flavors. Chocolate also seems well suited to barbecue sauces and marinades, for a Memorial Day barbecue, perhaps? Here are a few recipes we think are worth a try:
Chile-Marinated Flank Steak
Savory Chocolate BBQ Sauce
Cafe Brenda Black Bean Vegetable Chili
Puebla-Style Fiesta Turkey in Mole Sauce
Looking for more savory chocolate recipes? Check out The Essence of Chocolate by Robert Steinberg and John Scharffenberger, and Wild Sweets Chocolate by Dominique and Cindy Duby.

-- Joanna

Related: Jacques Torres' Chocolate Tasting Tips

(Images: Peter Pearson and Marshall Astor - Food Pornographer licensed under Creative Commons)

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