When you think of chocolate, I bet you usually think of dessert. Traditionally, cooking with chocolate means desserts and conjures up images of brownies, chocolate cake, chocolate chip cookies, or some other type of dessert.

If you think that chocolate is only for after dinner – think again! Chocolate is more than just a sweet treat or ingredient in desserts. Chocolate has become a key ingredient for bringing out flavors in savory dishes. When used sparingly, chocolate adds complexity and a velvety texture to savory recipes. Here is some basic info about using chocolate for savory applications.

Chocolate Choices

All chocolate starts with cacao. Cacao beans are dried, fermented, and roasted;  then, the nibs are extracted from the beans, ground, and liquefied into chocolate liquor, a mixture of cocoa solids and cocoa butter. Liquor does not mean that it contains alcohol but means “liquid.”

Chocolate comes in many forms: unsweetened, bittersweet, semi-sweet, milk chocolate, and white chocolate (technically not chocolate). Cocoa powder is made by separating the cocoa butter from the liquor.

• Unsweetened chocolate is pure chocolate liquor and about 50% cocoa butter. No sugar has been added to the chocolate.
• Bittersweet chocolate blends at least 35% liquor with as much as 50% cocoa butter, sugar, and vanilla.
• Semi-sweet chocolate has to contain between 15 and 35 percent chocolate liquor. It is slightly sweetened during processing.
• Milk chocolate contains about 10% chocolate liquor and about 12% milk solids.
• White chocolate is made from milk solids, cocoa butter, sugar, and vanilla. It contains no cocoa solids, so it is not strictly chocolate.
• Cocoa powder is essentially cocoa solids in powdered form. It has an intense, bitter flavor.

The flavor and percentage of chocolate liquor are critical when choosing a chocolate. They impact the flavor and texture of a dish.

Versatility

Chocolate is highly versatile in cooking. Each type brings a unique character to a dish, from white chocolate to dark chocolate. Don’t worry if you’re still uncertain; I’ve looked at what you can do with chocolate to give you more confidence when making savory chocolate dishes. Let’s explore how different chocolates can enhance various savory recipes:

White Chocolate: Known for its creamy and sweet profile, it pairs amazingly with seafood. The contrast between the salty seafood and the sweetness of white chocolate creates a harmonious balance that is truly remarkable.

Dark Chocolate: The slightly bitter and rich notes of dark chocolate make it a classic choice for savory recipes. When used judiciously, dark chocolate’s rich and slightly bitter notes can elevate meat dishes like beef, lamb, or wild game meats to gourmet levels. Dark chocolate’s depth of flavor enhances the complexity of stews and sauces, resulting in a velvety texture and subtle tartness.

Cocoa Powder: Adding a touch of cocoa powder to batters, crusts, or barbeque rubs infuses a chocolate essence. It makes your dishes unforgettable.

Balance

The key to successfully utilizing chocolate in savory dishes is balance. Chocolate should never overpower the other ingredients but rather enhance and elevate them. Chocolate is a supporting ingredient that adds depth and complexity to all the dish’s flavors. So, use a light hand with chocolate in savory dishes. Blend just enough chocolate to balance the other ingredients. In addition, if you taste chocolate or the dish is bitter, you’ve added too much. Temper it with sweet and salty flavors.

Chocolate’s unique properties can be advantageous for the texture of dishes. It can create a silky and glossy sauce when melted, making even simple meat stews feel like gourmet dishes. Temper chocolate correctly to achieve that desirable sheen.

Chocolate should contribute to the overall complexity of a dish. Its slightly bitter and earthy undertones can harmonize with spices, herbs, and other ingredients. For pairings in savory dishes, try sweet spices like vanilla, cinnamon, and nutmeg, and to kick up the heat, add spicy and smoky ingredients like cayenne and smoked chiles. The result is a symphony of flavors that captivate your taste buds.

Let yourself be amazed by recipes for savory dishes with chocolate. The best way to develop new savory applications for chocolate is to experiment with various chocolate forms. Each form of chocolate enhances everyday dishes, whether in a sauce, marinade rub, or even as a finishing touch.

Savory Ideas

Here are some ideas for using chocolate in recipes:

1. Spicy Chocolate Bean Dip
2. Chocolate Hummus
3. Chocolate-Chipotle Sirloin Steak
4. Cocoa-Spiced Steak with Red Wine–Chocolate Sauce
5. Chocolate Sauce Drizzled Burger
6. Black Bean and Chocolate Chili
7. Chocolate Chicken Mole
8. Chocolate Chicken Nuggets
9. Chocolate Barbecue Chicken
10. Chocolate Molasses Pork Roast
11. Chocolate Chipotle Pulled Pork
12. Cocoa Rub Baby Back Ribs
13. Shrimp in Chocolate Sauce
14. Salad with Chocolate Vinaigrette
15. Roasted Carrots, Beets, or Sweet Potatoes with Chocolate Syrup or Glaze
16. Chocolate Risotto
17. Chocolate Pasta
18. Pasta with Chocolate Marinara Sauce
19. Chocolate Baguettes
20. Chocolate Barbecue Sauce

Expand your cooking horizons by adding chocolate to your favorite dishes. Meals emphasizing chocolate throughout every course are especially popular for romantic Valentine’s Day dinners. Happy cooking, and may your dishes be filled with the delightful pleasure of chocolate!

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

• www.chefs-resources.com
• www.coeurdexocolat.com
• www.readersdigest.co.uk
• spoonuniversity.com