Using Chocolates from Everywhere
In a nutshell, French chocolates are known for their subtle taste and intricate chocolate designs, while the Swiss are known for their share of chocolates that have the distinctly known milky, smooth texture.
The Swiss even have massive manufacturing companies that distribute these favorite treats all over the world. The Belgian chocolates, on the other hand, are known for their flavorful taste and inventive designs ideal for concocting choco-related recipes.
Remember, the Belgians were the ones who revolutionized the praline and nougats that we love?
These three have very distinct taste, and for chocolate lovers out there who know them by heart, I am certain they will have neither qualm nor difficulty telling each apart.
Really, it should not matter where these delectably enjoyable goodies of sweetness come from; the only sensible thing to know is that we can enjoy these fabulous creations wherever they come from.
After all, they are still the same chocolates that we love, and they will always give all chocolate lovers the same tingly and delectable sensation bite after bite!
Try these two chocolate-related recipes and see the goodness of chocolates in every kind of recipe!
BRANCHUMS' CHILI with Chocolate
- 1 lb. beef stew meat, cubed
- ½ lb. pork, cubed
- 4 tbsp. oil
- 1 ½ c. onions, chopped
- 1 c. green pepper, chopped
- 2 tbsp. of minced garlic
- 1 tbsp. of chili powder
- 1 ½ tbsp. salt
- ½ tsp. of thyme
- ½ tsp. of cumin
- 1 ½ c. of water
- 1 (8 oz.) can tomato sauce
- ½ oz. unsweetened chocolate
- 1 (30 oz.) can kidney beans
- 3 c. chopped rind
- 1. Brown the bite size pieces of beef and pork cubes in 3 tablespoons of oil.
- 2. Add rest of oil, onion, green pepper and garlic.
- 3. Cook until soft but not browned.
- 4. Stir in chili powder, salt, thyme and cumin. Cook 1 minute.
- 5. Add water, heat to boil.
- 6. Reduce heat to low, cover and simmer 45 minutes.
- 7. Stir in tomato sauce and chocolate.
- 8. Simmer uncovered 25 to 30 minutes or until thickened.
- 9. Serve chili on bed of beans and rice.
POT ROAST WITH CHOCOLATE SAUCE
- 3 lb. rump of veal or bottom round roast
- 3 tbsp. of olive oil
- 2 cloves of crushed garlic
- 1 tbsp.of flour
- 1 bay leaf
- 1 c. of water
- 1 lg. of sliced onion
- 1 1/2 tsp. of salt
- 1/2 c. dry of white wine
- 1/2 tbsp.of vinegar
- 1 tbsp. of grated bitter chocolate
- Brown the meat in olive oil in a fireproof casserole or Dutch oven.
- Add the garlic and onion and cook until they are soft.
- Blend in some flour and salt and stir until smooth.
- Add the remaining ingredients except for the chocolate.
- Cover and simmer gently for about 2 1/2 to 3 hours.
- Remove meat, add chocolate to sauce and cook until thickened and smooth.
- If much liquid has cooked away, you may add water to make about 2 cups.
- Add salt to taste.
Surprising as it can be, these delectable dishes using a wide array of chocolates from places al over the world were born from many years of experimenting in the kitchen.
The nutty, creamy flavor of bittersweet chocolate is perfect for any kind of dish you might want to concoct as of the moment.
Try these chocolate-related recipes at home and make it a family recipe everyone in your family will truly surely love!