Chocolate with meat?

#1
I was looking at recipes for shoulder of venison.One suggested adding 4oz of 70% chocolate to enhance the flavour.
I have seen this before but never tried it.Does it actually work?
 
#2
Chocolate with meat? Whoever wrote that particular recipe was without any doubt whatsoever a woman!
 
#4
Never used it with joints of meat before but have with chilli. How do you add it, in stock or rub it in?
 
#8
I have a recipe which involves nutella and my meat...

You can also add sprinkles if you want to mix it up a bit.
 

Legs

ADC
Book Reviewer
#9
Add a wee bit of dark chocolate to your gravy. Makes it rich and luscious.
 
#12
It does work. I have used dark chocolate in beef, venison and chilli dishes. It gives it a rich, deep flavour not quite of chocolate.



Q.
 
P

PrinceAlbert

Guest
#13
I was looking at recipes for shoulder of venison.One suggested adding 4oz of 70% chocolate to enhance the flavour.
I have seen this before but never tried it.Does it actually work?
I ate venison in a 2 Michelin starred restaurant last weekend. They shaved some dark chocolate on top, it was lovely.
 
#14
I was looking at recipes for shoulder of venison.One suggested adding 4oz of 70% chocolate to enhance the flavour.
I have seen this before but never tried it.Does it actually work?
Works 100%, here is the recipe:

Ingredients
200ml red wine
100g dark chocolate (70% cocoa solids minimum), melted
Preparation

  • Pour the wine into a small saucepan and simmer over a low heat for 10-15 minutes, or until the liquid has reduced by half.
  • Stir in the melted chocolate until well combined, then blend with a hand blender until frothy.
  • Pour into a gravy dish and serve immediately.

Et voila
Emsav
 
#15
It does work. I have used dark chocolate in beef, venison and chilli dishes. It gives it a rich, deep flavour not quite of chocolate.



Q.
Indeed and also gives the sauce a really dark glossy look.

But has to be pukka dark chocolate, none of your namby pampy limp wristed yellow belly lilly livered wussy boy 70% stuff either: 85% or 90% is OK but if available Lindt Excellence 99% is the weapon of choice for venison and garnishing meat dishes.

You do not need a lot, which is fine because it comes in very thin bars and you can eat the rest without guilt or shame

EXCELLENCE 99% > EXCELLENCE > Products > Lindt & Sprüngli, Maître chocolatier suisse depuis 1845
 
#18
My local restaurant in Catalunya does a wonderful prawn and chicken dish which includes chocolate. You don't taste it as such, but it makes the sauce richer and smoother.
 
#19
The mexicans are mad for chicken with chocolate sauce. It's quite a bitter chocolate though and to be honest a bit bland.
 
#20
Waitrose have a range of dark chocolate blocks of varying %. I think they come from the bloke who started a chocolate factory as seen on TV, 'Willie's wonky chocolate factory' or somesuch.
 

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