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While chocolate is commonly understood as only being appropriate for sweet applications, chocolate is used as an ingredient in several popular recipes and by contemporary chefs. The most popular savory use of chocolate in savory cooking is in mole. Chocolate is generally used in small quantities to
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Having properly plucked and cleaned your wigeon, empty and clean it; blanch it on the fire and then pot it, seasoning it with salt, pepper, bay, and a bundle of herbs. Make a little chocolate to toss it in. Meanwhile, prepare a
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with the liver, mushrooms, morels, meadow mushrooms, truffles, a quarter of a pound of chestnuts, and your wigeon now cooked and laid out on a platter. Serve your ragout over the wigeon, and garnish it as you like.
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and creaminess to sauces, counterbalance saltiness, and bring "richness" to vegetarian dishes. Contemporary chefs using dark chocolate often pair them with savory winter vegetables, such as
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140:(a species of duck). In the recipe, it was not explained how chocolate was made as it was assumed the audience was familiar. During the 17th century, chocolate was a common ingredient in
277:, roasted cauliflower, and with both garlic and coffee due to shared flavor molecules, but this is no longer regarded as a reliable method for assessing if foods taste good together.
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being commonly attributed to the Aztecs. In a popular legend, the use of chocolate in mole is attributed to
Mexican nuns in late 17th century
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has been used as an ingredient in savory cooking for over a thousand years. In Europe, chocolate has been used extensively in
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as of the mid-17th century. The first appearance in a French recipe is 1691, where it was used in a dish of
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101:. If it is referencing the former, as of 2024 this would constitute the first known reference to mole. The
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Power, Political
Economy, and Historical Landscapes of the Modern World: Interdisciplinary Perspectives
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265:. As of 2014, white chocolate was used as an ingredient in savory cooking by some chefs, to add
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233:. In western recipes, chocolate has historically often been added to wine sauces, such as the
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Pictures on a bowl from 400 CE containing a reference to chocolate, refers either to a
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695:"Go ahead, have chocolate for dinner: Why you should cook with it, and not just dessert"
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and wild mushrooms. Food scientists in the past have advocated pairing chocolate with
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to thicken and add flavor. In Italy and Spain, chocolate is sometimes added to
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628:"I should cocoa: Chefs are giving chocolate a starring role in savoury dishes"
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Contemporary chefs have used chocolate in various forms, including
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Contemporary chefs often pair dark chocolate with winter vegetables
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Chocolate was considered a pleasant and unremarkable addition to
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739:"Early Modern Landscapes of Chocolate: The Case of Tacuscalco"
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561:"Chocolate In Chili Is The Key To Extra Flavor And Richness"
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Spence, Charles; Wang, Qian Janice; Youssef, Jozef (2017).
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358:, Chocolate in Cuisine: An Italian or Mexican Invention?.
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Despite being more commonly used in sweet applications,
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did not use chocolate to flavor cooking; historians
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221:. In Italy more broadly, chocolate is stirred into
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45:. While chocolate is today most famously used in
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250:to add "richness, deeper flavor, and umami."
37:since being introduced to Europe, including in
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653:"A Good Hot Meal—Notes to a Culinary History"
766:"Chocolate for Dinner, An Italian Tradition"
544:(2nd English ed.). Montagud Editores.
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217:, including in the sweet-and-sour sauce
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113:analogize such use to Christians making
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848:"How to Use Chocolate in Savory Dishes"
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671:Laiskonis, Michael (January 13, 2009).
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168:sauce containing chocolate, alongside
1372:International Cocoa Quarantine Centre
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1340:Côte d'Ivoire–Ghana Cocoa Initiative
846:Wallace, Hannah (February 7, 2013).
1409:Production in SĂŁo TomĂ© and PrĂncipe
741:. In DeCorse, Christopher R (ed.).
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559:Castle, Sheri (November 2, 2023).
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573:from the original on May 14, 2024
523:Spence, Wang & Youssef (2017)
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1367:International Cocoa Organization
1318:Child labour in cocoa production
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737:Sampeck, Kathryn (April 2019).
86:Le cuisinier roĂŻal et bourgeois
770:Francine Segan: Food Historian
693:Quinn, Sue (October 4, 2019).
66:Macreuse en ragout au chocolat
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1382:Philippine chocolate industry
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596:The True History of Chocolate
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97:mole or a chocolate-flavored
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205:. Chocolate is paired with
160:and a 1786 manuscript from
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1346:The Dark Side of Chocolate
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804:10.1186/s13411-017-0053-0
673:"Chocolate's Savory Side"
1377:Manufacturers (vertical)
816:Sauces: A Global History
812:Tebben, Maryann (2014).
764:Segan, Francine (2009).
599:(3rd ed.). London:
197:emulsify or, as used by
1236:Chocolate-covered foods
1414:World Cocoa Foundation
540:Bau, Frédéric (2008).
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1404:Production in Nigeria
1362:Harkin–Engel Protocol
1151:Chocolate chip cookie
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25:can include chocolate
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1575:Mesoamerican cuisine
1352:Environmental impact
1211:Cioccolato di Modica
356:Coe & Coe (2013)
59:History of chocolate
1495:Military chocolate
1456:Chocolate addiction
1387:Production in Ghana
1176:Chocolate ice cream
1008:Tetramethylpyrazine
700:The Washington Post
601:Thames & Hudson
261:, as well as using
1466:Chocolate fountain
1166:Chocolate crackles
651:(August 6, 2024).
303:Types of chocolate
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144:, particularly in
82:François Massialot
27:
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1491:In savory cooking
1471:Chocolate museums
1392:Ghana Cocoa Board
1308:Organic chocolate
1262:Aerated chocolate
1206:Chocolate truffle
1191:Chocolate pudding
1181:Chocolate liqueur
1141:Chocolate brownie
1136:Chocolate biscuit
831:978-1-78023-351-2
657:Maya Decipherment
610:978-0-500-77093-1
551:978-84-7212-117-1
199:Auguste Escoffier
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1449:Other topics
1344:
1330:Chocolaterie
1043:Valeric acid
1018:Theophylline
944:
940:Cocoa solids
935:Cocoa butter
925:Flavor cocoa
857:. Retrieved
851:
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1440:Switzerland
1335:Chocolatier
1287:Sugar crust
1119:Caffè mocha
1013:Theobromine
983:Flavan-3-ol
853:Bon Appétit
722:Bon Appétit
295:Food portal
240: [
150:pappardelle
1559:Categories
1423:By country
1073:Couverture
1028:Tryptophan
1023:Tryptamine
1003:Salsolinol
978:Enkephalin
973:Endorphins
963:Anandamide
956:Components
920:Bulk cocoa
911:Cocoa bean
820:. London:
747:SUNY Press
619:1085907808
487:Bau (2008)
439:Bau (2008)
327:, p.
309:References
263:cacao nibs
231:coq au vin
184:Modern use
164:records a
115:coq au vin
111:Sophie Coe
57:See also:
41:and fried
1565:Chocolate
1292:Tempering
1255:Processes
1231:beverages
901:Chocolate
219:agrodolce
211:wild boar
170:anchovies
31:chocolate
1527:Category
1301:Industry
1272:Conching
1112:Products
1083:Gianduja
1068:Compound
1038:Tyrosine
1033:Tyramine
988:Lecithin
968:Caffeine
593:(2013).
571:Archived
281:See also
271:parsnips
162:Macerata
156:, black
152:, fried
1570:Cooking
1541:Outline
1486:History
1430:Belgium
1282:Enrober
1221:Ganache
791:Flavour
678:Gourmet
533:Sources
227:braises
215:Tuscany
207:venison
178:almonds
174:walnuts
166:lasagna
158:polenta
107:Michael
53:History
39:lasagna
1435:France
1129:brands
1063:Baking
828:
753:
617:
607:
548:
275:caviar
138:wigeon
127:Puebla
117:using
103:Aztecs
99:tamale
88:(1691)
84:,
73:ragout
1216:Fudge
1103:White
1054:Types
797:(4).
267:gloss
255:white
244:]
223:stews
154:liver
95:Mayan
43:liver
1246:Mole
1098:Ruby
1088:Milk
1078:Dark
861:2024
839:2024
826:ISBN
778:2024
751:ISBN
730:2024
708:2024
686:2024
664:2024
641:2024
615:OCLC
605:ISBN
579:2024
546:ISBN
257:and
225:and
209:and
176:and
109:and
47:mole
23:Mole
799:doi
329:133
213:in
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419:^
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375:^
348:^
317:^
242:fr
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172:,
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892:e
885:t
878:v
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