Savoury Chocolate Appetizer Ideas
The Scharffenberger book has an appetizer, Goat Cheese with Nibs.
Crrush the cocoa nibs with a rolling pin and mix into plain goat cheese. They say to use 1/2-1 tsp. of nibs to each ounce of cheese. Refrigerate at least an hour or even better over night. They say if you want to add a little sweetness add 1/2 tsp honey, sugar or ginger preserves to each ounce of cheese.
After refrigerating you can put it into a pretty bowl and dust the top with cocoa powder or roll it in to balls in individual servings like a goat cheese truffle and dust with cocoa powder. To serve as a spread an interesting crusty bread would be good.
What about little tacos or something with a mole poblano sauce?
It can be complicated to make, but if you are open to new experiences, it's great!
There was a recent thread (what to make when you have lots of free time) that had a great mole recipe posted I believe.
re: Miss Needle
Here's a recipe I devised after I had that tapa at Tia Pol:
(Inspired by Tia-Pol tapas bar)
1 Spanish chorizo
Bittersweet chocolate spread
Slice the chorizo crosswise into 1/8-inch discs. Slice the baguette into 1/4-inch thick slices. Spread the bread with bittersweet chocolate and place 1-2 chorizo slices on the chocolate. Finish with one thread of optional saffron.
Makes plenty for 4
re: Tom Steele
re: Miss Needle
I might toast the baguette slices, but I wouldn't bother browning the chorizo--it can make it too chewy. Note that Spanish chorizo is cooked, and Palacio is the only Spanish chorizo that the FDA will allow to be sold in the U.S. I wouldn't use Nutella--it's way too sweet. You could melt chopped bittersweet chocolate with a little butter and spread a bit of that on the toasted baguette slices, then top it with chorizo slice(s).
Washington Post has a great Michel Richard recipe for chocolate-covered grapes. They're awesome, and the texture is amazing.
The Washington Post, October 18, 2006
Course: Dessert, Snack
You can make (and eat) these in minutes.
Makes 3 cups
1 pound stemmed and chilled seedless grapes
4 ounces 60 percent semisweet chocolate, melted, at body temperature
1 to 2 tablespoon unsweetened cocoa powder
Wash and dry the grapes well; place in a large bowl. Line a large baking sheet with a silicone mat or parchment paper.
Add the melted chocolate to the grapes, 1 tablespoon at a time, carefully scraping down the sides of the bowl and stirring through the center of the grapes so that they are evenly coated.
As the chocolate begins to set (which will be almost immediately), place the cocoa powder in a small strainer and sift the powder, little by little, over the surface of the grapes. Gently toss or stir the grapes as you continue to sift until all of the grapes are well coated and separated. Spread the grapes on the baking sheet, cover with plastic wrap and refrigerate until the chocolate has completely set, or up to 1 day.