Farmers Almanac
The Farmers Almanac
BUY The 2018 Almanac NOW!

Chocolate for Dinner? Savory Chocolate Recipes

Share on Facebook Share on Twitter Add to Google+ Share on Pinterest Subscribe by Email Print This Post
Chocolate for Dinner? Savory Chocolate Recipes

When you think of chocolate, do visions of deluxe sundaes, rich, fudgy brownies or lip smacking s’mores come to mind? Or what about a plate of the most chocolaty chocolate chip cookies and a mug of creamy hot cocoa for dunking?

While chocolate traditionally makes for a sweet afternoon snack or a touch of decadence after a meal, in some countries adding chocolate or cocoa to savory dishes is about as commonplace as a teaspoon of salt or a pinch of paprika. Those whose taste buds have benefitted from a dish of chicken with mole sauce know just how exciting things can be when the culinary heat is turned up in this way. With a little imagination, using chocolate or cocoa with its inherently deep, smoky flavor as an ingredient in savory dishes that may include chicken, pork, pasta, chili, as a rub on beef, and much more can transform the predictable to the piquant, with family and friends vying to know the dish on the dish!

Though a rare ingredient indeed, chefs maintain the flavor of chocolate in main dishes should be effectively mingled with more traditional seasonings and other ingredients. A typical example is Mexican mole sauce: a blend of chocolate and chilies, where the former is said to mitigate the pungency of the chilies with the chilies in turn modifying the bitter Mexican chocolate required in the dish.

In France, occasionally duck and game dishes are made with chocolate and in Italy chocolate is incorporated directly into certain pastas, into fillings for dumplings, or even combined with fried eggplant. Spain offers stuffed squid with chocolate sauce among other taste treasures. In most cases, the addition of chocolate is said to thicken whatever dish to which it is added, and turn up the volume much like Worcestershire sauce.

(Continued Below)

Try these savory chocolate recipes for a twist on the traditional.

Chocolate Chili Con Carne
3 pounds beef chuck
Freshly ground black pepper
Sea salt, to taste
1/2 teaspoon ground cinnamon, plus 1 teaspoon
1 teaspoon ground cumin, plus 2 teaspoons
2 tablespoons chili powder, plus 2 tablespoons
Masa harina (Mexican corn flour)
1/2 cup extra-virgin olive oil
1/4 cup lard
4 red onions, peeled and minced
6 cloves garlic, minced
4 jalapeño peppers, sliced thin with seeds, stems removed
1/4 cup tomato paste
2 teaspoons dried oregano
2 to 3 (12-ounce) bottles beer
1 (12-ounce) can diced tomato in juices
1 quart chicken stock
3 (12-ounce) cans black beans
2 ounces bittersweet chocolate, cut into large chunks

Cut the chuck into 3/4-inch pieces, or, to save time, have your butcher do this for you. Place chuck in a large bowl. Season liberally with pepper (about 20 turns of the grinder) and salt to taste— remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix well and coat meat with the masa harina. The flour will thicken the sauce and give it a specific, Mexican taste.

Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in one layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs.

Once all sides are caramelized, remove meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to sauté vegetables. Add onions and garlic and sauté for 5 minutes over medium heat until they start to caramelize and soften. Add jalapeños and allow to cook for 2 more minutes until soft. Add tomato paste.

Some of the same spices used on the meat will be used in the sauce. Add the remaining 2 teaspoons of cumin, 1 teaspoon of cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Drain juice from the black beans, add beans to the chili pot, and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or refrigerate for two to three days.

Pages: 1 2 3

Articles you might also like...


1 Madelaine Stofsky { 06.01.16 at 5:24 am }

I love reading through a post that will make men andwomen think. Also, thank you for allowingfor me to comment!

2 Terry { 09.13.14 at 10:52 am }

Been eating chocolate gravy since I was a youngun. But we use corn starch instead of flour. Gives it a better taste without the flour taste.

3 Karen { 09.13.14 at 10:49 am }

I grew up on this delicious stuff. We called it in kids terms “Doodle-up Chocolate’. Where we got that word, don’t know.
It’s delicious served hot over a buttered biscuit on a cold winter evening for a snack.

4 philip askenback { 09.13.14 at 8:08 am }

instead of chocolate, I use 1/4 cup Kahlua…..

5 betty { 02.25.13 at 5:58 pm }

Here’s Chocolate Gravy; I’ve not made this recipe. Just seems that it would not be good.
Chocolate Gravy – -3 CUPS

– 8 tbsp. unsalted butter
– 1 cup sugar
– 1⁄2 cup cocoa powder
– 1⁄4 cup flour
– 2 cups milk
– 1⁄2 tsp. vanilla extract

1. Melt the butter in a 2-qt. -saucepan over medium-high heat.
2. Whisk together the sugar, cocoa, and flour in a bowl; add to the melted butter; whisk.
3. Slowly add milk, whisking constantly, until smooth.

4. Bring to a simmer; cook until thick, 2—3 minutes.
5. Whisk in vanilla.

6 cheeny { 02.22.13 at 11:22 pm }

amy i have never made chocolate gravey but my mother-in -law did and like you she served it with homemade biscuits they were so awsome! would you be willing to share your recipe?

7 amy { 02.21.13 at 3:05 pm }

You don’t know what you are missing…..choc gravy on a warm biscuit in the morning is one my whole family loves, not just immediate family either. Try it sometime I think you will be pleasantly surprised.

8 Charlie { 02.20.13 at 6:38 pm }

Chili recipe sounds great. If you have not tried chocolate in your chili you are missing out. Just make sure to use bittersweet or unsweetened. Look up some mole chicken or turkey recipes. You’ll love it.

9 arab28 { 02.20.13 at 2:10 pm }

My company had a chili contest. I made my cowboy chili, which calls for the “secret” ingredient as “dark cocoa” powder. My chili went immediately, everyone was saying, “there’s just something different” and it “tastes so good, what did you put in it?” When I told them and gave the recipe out – they were all surprised. So, try it before you judge it, and you might find yourself smiling at a pleasant surprised for your taste buds.

10 David { 02.20.13 at 1:33 pm }

can’t imagine chocolate in/on anything but something sweet……

11 Alli-May { 02.20.13 at 12:58 pm }

I love chocolate too farmerellen, but……………much as I love to try new foodie things I’m not brave enough to give these recipes a go either.
I have tried chocolate in chili before and all I could tast was ………chocolate. Be very interesting to see how others get on. Good luck.

12 farmerellen { 02.20.13 at 11:12 am }

I love chocolate, but…….I’ll pass on these recipes, and the chocolate gravy someone mentioned on FB~

Leave a Comment

Note: Comments that further the discussion of the above content are likely to be approved. Those comments that are vague or are simply submitted in order to promote a product, service or web site, although not necessarily considered "spam," are generally not approved.

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Spring Is Here – Sign Up Today!

The Farmers' Almanac is a gardener's best friend. Get 365 days of access to our online weather and gardening calendars + a copy of the 2017 Almanac
for only $13.99 $11.99!

Subscribe Today »