Here are just a few delicious recipes that include chocolate in their ingredient list! Thanks to saveur.com for making us feel less guilty for having chocolate as our main course!
⅓ cup unsweetened cocoa powder
½ cup light brown sugar
3 tbsp. ancho chili powder
2 tbsp. kosher salt
2 tbsp. granulated onion
1 tbsp. granulated garlic
1 tbsp. dried oregano
1 tbsp. dried mustard
2 tsp. dried ginger
2 tsp. ground cinnamon
1 tsp. ground allspice
2 racks (3 lb.) pork baby back ribs
1. Mix cocoa, sugar, and spices together in a bowl. Rub ribs generously with spice mixture, and wrap in plastic wrap; refrigerate overnight.
2. About 2 hours before you plan to serve the ribs, remove them from the refrigerator and allow the ribs come to room temperature. Heat oven to 375°. Place ribs in a shallow roasting pan; bake until tender, about 40 minutes. Increase oven to 450° and transfer ribs to a baking sheet with a wire rack; bake curved side up and flipping once, until browned, 15–20 minutes more. Cut ribs into individual bones to serve.
3 cups olive oil
2 lbs. eggplant, cut into 1″ cubes
1 large yellow onion, chopped
1 rib celery, roughly chopped
Kosher salt and freshly ground black pepper, to taste
3 tbsp. tomato paste, thinned with ¼ cup water
1 cup crushed canned tomatoes
6 oz. green olives, pitted and roughly chopped
½ cup white wine vinegar
½ cup golden raisins
¼ cup salt-packed capers, rinsed and drained
3 tbsp. sugar
2 tbsp. finely grated unsweetened chocolate
½ cup finely shredded basil
2 tbsp. pine nuts
Heat oil in a 12″ skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but ¼ cup oil, and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.
8 dried New Mexico chiles, stemmed and seeded
1 oz. Mexican chocolate, such as Ibarra, roughly chopped
½ tsp. dried oregano
¼ tsp. ground cinnamon
4 saltine crackers or 2½ tbsp. bread crumbs
1 clove garlic
1 whole clove
½ cup plus 1 tbsp. canola oil
Kosher salt, to taste
2 cups queso añejo, grated, plus more to garnish ½ small yellow onion, minced
12 corn tortillas
1. Make the red chile sauce: Heat chiles in a 12″ skillet over high heat, and cook, turning as needed, until toasted, about 5 minutes; transfer chiles to a blender with chocolate, oregano, cinnamon, crackers, garlic, clove, and 1½ cups boiling water, and let sit for 5 minutes. Puree until smooth, and then pour sauce through a fine strainer into a bowl.
2. Heat 1 tbsp. oil in a 2-qt. saucepan over medium-high heat, and add chile sauce; cook, stirring often, until reduced and thickened, about 6 minutes. Season with salt and set aside.
3. To assemble the enchiladas, combine the queso añejo and onion in a small bowl and set aside. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
4. Using tongs, grasp all the tortillas in a stack and submerge in oil, swirling in oil until slightly fried and pliable, about 15 seconds. (The surface of the tortillas should puff up in tiny pockets in several places.) Remove from oil and set aside on a plate to cool. (Alternatively, you may wrap the tortillas in a damp towel towel and briefly microwave to steam.)
5. Dip each tortilla in chile sauce until completely coated. Transfer to a plate and top with 3 tbsp. cheese filling; roll up like a cigar and sprinkle with more cheese. Serve immediately with rice and beans.