Cooking With Cocoa and Chilis

Since I’ve been learning a little more about cooking, I’ve been trying to focus a little less on just grilling meat. Aside from a 2.5 lb prime grade cowboy cut ribeye that I burned the other day (it was salvagable once I trimmed away a black layer), I’ve got the grilling thing mostly down.

So I started really looking into different dishes than I normally would make and I focused on using non-traditional exotic spices like Garam Masala. This week we started playing with cooking with cocoa and chilis. It’s farily common knowledge in the culinary world that cocoa powder and chilis complement each other. Even the Mayans used chilis in their hot chocolate. And now Lindt makes a chocolate bar with chilis. So we tried two dishes.

First was cocoa chili steak. It was a choice ribeye crusted with cocoa powder and crushed smoked chipotle dust had a sweet and hot aftertaste. The butter dripped tri-color rotini was a nice complement.

A much better example of the combination was the cocoa chili chicken mole pronounced (MOH-lay). The mole was entirely unique, the taste was both sweet and chocolatey, the cocoa was unmistakable. That said, every bite had a very slight aftertaste of chipotle. I’m not much for spicy hot food, but the post-bite burn was just enough to make it interesting. I was really happy with the tender sweet potato and the vidalia onions, which had absorbed so much of the sauce that they had a very sweet flavor. Overall, I was impressed with this recipe.

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