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9:44 pm
March 13, 2003
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grahamc
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London, United Kingdom
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posts 6
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Does anybody else agree that wine and chocolate are not mutually exclusive taste sensations? Many wine buffs will tell you that because wine and chocolate ‘fill the mouth’ in the same way (that is to say bloom and have a length)they are incompatible, arguing that neither can be best appreciated when fighting with the other.
What about the two experiences coming together to create a third extrememly pleasurable one. Some of the more full bodied, rich new world reds can compliment a fine chocolate, and what about the huge range of sparkling wines and dessert wines? If there’s anybody out there who agrees with me and has wine and chocolate combo recommendations please let me know. I will be doing plenty of research (hic!) and will post suggestions as they arise.
Allreet!
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12:26 pm
August 9, 2003
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Martin Christy
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London, United Kingdom
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posts 614
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Do you have any suggestions yet? We’d like to try a few at our next tasting session.
Martin Christy
Editor
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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2:01 pm
August 9, 2003
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Hans-Peter Rot
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USA
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posts 1462
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Well, this is an obvious one, but try pairing raspberry wine with a fine milk or dark chocolate. The flavors are accentuated better with dark because of the less amount of sugar, but milk does well too.
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4:08 am
September 7, 2003
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theobroma
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MIlwaukee, USA
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posts 89
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I worked at a restaurant where we made an excellent Cabernet-Merlot Chocolate Tart. I think we used a dry Cab-Merlot of decent quality ($15+/bottle) with a dark belgian chocolate… Don’t remember which chocolate but I’d guess it was between 60 and 65%. We heated the chocolate in a glass bowl above boiling water, poured in the wine, stirred briefly, and poured the mix into a pie tin, where it would stand and stiffen about an in ch abouve a light pastry crust.
Very, very good.
Kyle
Oh no! My Agustus!
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5:00 pm
October 23, 2003
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bobvilax2000
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Seville, USA
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posts 128
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Speaking of black pepper, if you’ve read my lame little truffle recipe in the recipe section, you’ll notice that I used black pepper in mine. Not a lot, but it’s there!
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8:03 pm
October 24, 2003
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Lone Ly
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Oslo, Norway
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posts 397
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With chocolate fondant (or improper baked chocolate cake as some prefer to call it) I served a Mas Amiel 2001. It is a 15,5% wine with deep red colour, fruity with a hint of red and dark berries, hints of spices, too.
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“Man cannot live by chocolate alone – but woman can.” (Unknown)
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6:03 pm
March 17, 2003
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Martin Christy
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London, United Kingdom
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posts 614
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Chantal Coady has a new book out – Real Chocolate – which includes a recipe for ravioli with cocoa nibs and lentils! It’s listed in our book section ([url]http://www.seventypercent.com/pod/books.asp[/url]) along with a few others such as Sara Jayne-Stanes’ book ‘Chocolate: The Definitive Guide’ which includes a standard mole recipe.
I’ve found that chocolate works well in any sauce involving chilli and tomato, where it works as a thickener as well as adding flavour and gloss. I would be interested to know how any recipes you try turn out.
Martin Christy
Site admin
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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7:36 pm
March 8, 2004
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conway
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Ireland
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posts 27
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I have just discovered this site, it might be of interest as it has a chilli con carne chocolate recipe.
http://www.ivillage.co.uk/food/meatpoultry/articles/0,,164323_171320-3,00.html
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7:48 am
April 5, 2004
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rcounsell
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USA
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New Member
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posts 1
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Cooking with chocolate is an excellent idea. I just add chocolate or cocoa powder to ordinary recipes – dal, split green pea soup, sweet potato pancakes, gingerbread pancakes, bolognese sauce, etc. An example: in split green pea soup, I add one ounce of unsweetened chocolate or 3 tablespoons of cocoa powder per cup of split green peas. Hershey’s cocoa powder is OK for cooking, although I can’t drink cocoa made with it.
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12:48 pm
April 6, 2004
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Lone Ly
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Oslo, Norway
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posts 397
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Heston Blumenthal at The Fat Duck has become famous for his experiments with chocolate. Allegedly, the most peculiar success is white chocolate with black Russian caviar. Recently he received his third Michelin star.
In Spain it seems like a new trend to serve bitter chocolate with Bellota ham from Pata Negra pork. I’ve also heard of a Norwegian Chocolate connaisseur who combines chocolate with foie gras and chocolate.
In truffles savory ingredients are well known. The most odd combinations I’ve heard of though are fleur de sel and tandoori/coconut.
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“Man cannot live by chocolate alone – but woman can.” (Unknown)
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4:47 am
August 2, 2005
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Hans-Peter Rot
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USA
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posts 1462
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To be quite honest, you don’t necessarily need a recipe to showcase chocolate’s flavor enhancing abilities. Just throw some in any dish for added depth of flavor that will make a lot of people say, “Hmm, what IS that mysterious flavor?” It’s perfect in beef dishes, such as chili or spaghetti sauces. Just melt some down and add it to various sauces too.
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10:22 am
August 2, 2005
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alex_h
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posts 1170
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try some crushed kashaya beans over salted pasta and olive oil. add chili, parmesan, lemon peel and lemon juice. sprinkle with lemon basil.
actually these are two recipes i know separately. the cacao beans with olive oil are one. the chili lemon bit is heaven and i thought maybe the cacao might add something. haven’t tried it though.
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7:07 pm
August 2, 2005
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ellie
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london, United Kingdom
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posts 308
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Alex, how do you do cacao beans and olive oil? Infusion?
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11:16 pm
August 2, 2005
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Hans-Peter Rot
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USA
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posts 1462
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I think what he meant was to sprinkle the nibs over the pasta. Right?
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9:52 am
August 3, 2005
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alex_h
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posts 1170
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that’s right, monte. crush the kashaya and sprinkle. i’m not much of a cook, so this is not much of a recipe ;)
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