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old dark chocolate

t
thegenia Jan 9, 2007 09:19 PM

Came upon a couple of bars of nice dark chocolate that went somewhat stale. :( I am thinking of trying to cook with them. Not a huge fan of cooking sweets, so I am thinking of trying a meat dish, although maybe not something quite as complex as mole. What are your favorite uses for chocolate in savory dishes?

  1. ballulah Jan 9, 2007 10:06 PM

    I put a few squares in my chili! But shhhhh! I compete with my recipe so I can't divulge anything else! haha.

    1 Reply
    1. re: ballulah
      p
      Pondering Jan 10, 2007 03:34 PM

      Dark chocolate is REALLY good in chili. Highly recommended.

    2. pitu Jan 9, 2007 10:39 PM

      you don't need pounds of chocolate for mole . . .

      super easy and impressive molten cakes do tho
      search Nigella Molten Babycakes, and make a batch in muffin tins
      I don't usually cook sweets either, but these things are impressive

      1. k
        Kelli2006 Jan 9, 2007 11:50 PM

        Dark American chocolate is not the proper kind to make Mole with. I learned how to make Mole's from a 1st generation immigrant and she always used a round disk of chocolate that had Mexican cinnamon and other ingredients in it.

        Thegenia, you said that you aren't a great fan of cooking sweets, but scratch brownies are very easy to make.

        6oz. of melted chocolate and 1 stick of butter
        1 1/2 tsp vanilla
        1 1/2 C. white sugar
        1 1/2 cup of AP flour
        3 eggs

        1 cup of chopped pecans(optional)

        Combine in that order until well blended and place in a 9x9 greased pan and bake for 30-35 minutes at 350F.
        I like to ice them with chocolate chip pieces dumped on the top while warm, and spread with a spatula after they have had a chance to melt.

        5 Replies
        1. re: Kelli2006
          Chris VR Jan 9, 2007 11:57 PM

          That round disk of chocolate you describe sounds a lot like the Nestle "Abuelita" chocolate I've got on hand. Hmm, I'll have to hold on to this recipe, thanks!

          1. re: Chris VR
            k
            Kelli2006 Jan 10, 2007 12:01 AM

            ChrisVR, The recipe I gave was originally meant for American dark chocolate in bar form, but I would be interested it how the brownies would taste if made with the Mexican chocolate disks. I never thought of using a disk chocolate for Brownies, but you might be on to something.

            Thanks for the inspiration.

            1. re: Kelli2006
              ballulah Jan 10, 2007 04:14 AM

              I have a box of Mexican chocolate discs, brand name Ibarra, I believe they are a competitor of the Nestle brand. Before you make the brownies, try making hot chocolate with a piece of it, and you'll get a sense of what it will taste like (use milk, not water). It's almost not like chocolate at all, it's not bad by any means, but it's very unusual.

              1. re: ballulah
                pitu Jan 10, 2007 10:08 AM

                not only do those discs for hot chocolate have cinnamon, they are also made with ground almonds

                1. re: pitu
                  ballulah Jan 10, 2007 05:01 PM

                  Ground almonds, you say? That would explain the texture that never seems to melt! I knew about the cinnamon, and Mexican cinnamon makes it even more unusual as it quite a distinct flavor to regular gringo cinnamon.

        2. a
          ali patts Jan 10, 2007 10:39 AM

          I put a few squares in my red wine sauce that goes with venison. But that doesn't use much of your chocolate up!

          1. t
            thegenia Jan 10, 2007 03:11 PM

            mmm, but between the chili, the red wine sauce and the brownies i should be quite set, thank you everyone. and those ibarra disks look great and it is beginning to seem that mole sauces aren't quite as difficult to make as i had imagined!

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