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Jan 9, 2007 09:19 PM

old dark chocolate

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?

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  1. 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

      Dark chocolate is REALLY good in chili. Highly recommended.

    2. 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. 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

          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

            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

              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

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

                1. re: pitu

                  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. 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. 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!