A Chocolate Lover's Delight

By Nadine Anglin

Dark or white? Sweet or bitter? Slowly poured over cold ice cream or solid bars capsized into steaming hot milk? Revered by the Aztecs, adored by the French, and turned into an art by the Swiss, chocolate—in any of its many forms—is a universally-adored ingredient.

And, although Valentine's Day is over and out, we’re thinking it’s the perfect time to rekindle our love affair with this popular ingredient. Check out our guide to learn more about the different chocolate varieties available, innovative new ways it’s being used and a list of our favourite, go-to Foodtv.ca recipes.

A Not So Sweet Treat
It’s been touted as one of the food trends of 2008 to watch out for and while North Americans may not be as familiar with this technique as it is in Europe and Latin America, chocolate is the je ne sais quoi ingredient in many savoury dishes. The secret lies in its beckoning depth of flavour and complexity. Hot and spicy dishes, as well as those that feature a tomato base, do especially well with the addition of chocolate—it acts as a thickener and helps to produce a glossier finish.

Not sure you’re ready to jump on this train? Take baby steps. Add a tablespoon of cocoa powder into meat chilli; it won't sweeten the dish, but simply lend a delicious smokiness. Add a dash of cocoa powder into your meat stews and you will gain an unmistakable silkiness. Turkey mole, one of the most respected ceremonial dishes in Mexico, lists cocoa as one of its main ingredients—and you can try Ricardo Larrivée’s take on this chocolate sauce to find out why.

Try it today:

* Chocolate Eggplant
* Penne Al Cioccolato with Anchovies
* Chocolate Beef Stew
* Braised Duck in a Chocolate Wine Sauce
* Roast Loin of Venison with Chocolate Sauce
* Gamberi Al Cioccolato
* Risotto Al Cioccolato
* Spezzatino Di Manzo Al Cioccolato


One Man’s Trash…
The store shelves are littered with discount chocolate this time of the year. What can a creative foodie like you do with all of these budget-friendly finds? It’s funny you should ask:

* Slowly melt it in a pot and use for dipping fruit or pour over your favourite ice cream (for an adult variation, add a few caps full of your favourite liqueur)
* Chop them up and add to your muffin batter or toss a few handfuls into your cookie batter in lieu of chocolate chips
* Make a chocolate lover’s trifle—break up leftover chocolate cake or cupcakes into chunks, place a layer into a large bowl (a transparent one is best), add a layer of store-bought whipped cream and then a layer of your favourite chocolate bars or truffles. Repeat until you’ve filled up the bowl and then top the whole thing off with a few berries or a dusting of cocoa. Chill in the fridge for about an hour before serving
* Liquify it! Chop up your favourite candy bars and put them into the blender along with a scoop of ice cream, a splash of milk and a sprinkle of cinnamon for good measure
* Cut frozen, store-bought pastry dough into triangles, place a few pieces of the chocolate in the middle and then roll. Bake in the oven for the instructed amount of time and you’ve got yourself a piping hot batch of lazy-man’s croissants.

http://www.foodtv.ca/content/entertaining/ContentDetail.aspx?ContentId=2968&Category=Entertaining%20&nwsltrfood20080219ref=D11