5 Intriguing Flavours that go with Chocolate (Part II)

5 Intriguing Flavours that go with Chocolate (Part II)

So you tried the other pairings, did you like them? Well here are another 5 for you to get your teeth into and see if these will be even better than the last lot. At the end of the day, you can dunk anything into chocolate but what we are talking about is something different. Something in which pairs beautifully with both food groups and enhances one another so it doesn't seem strange in the slightest.

At the end of the day, you can dunk anything into chocolate but what we are talking about is something different. Something in which pairs beautifully with both food groups and enhances one another so it doesn't seem strange in the slightest.

 

1. BOEUF BOURGIGNON

If you have not heard of Julie Child, then shame on you, she was an American cooking teacher, author, and television personality. She was recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking and her life was made into a film with Meryl Streep. Now her recipes, probably seem somewhat unhealthy to many these days, but in true french style. which is why dark chocolate goes so well with this dish, to add as the thickener, it adds body, earthy qualities and truly elevates the dish. It also works wonders on another french dish called Boeuf a la Gasconne, a slow cook stew with beef and vegetables. Earthy sweetness heaven.
 

2. CRICKETS

Okay, being honest, I haven't tried this but have heard it is supposed to be delicious, when you mix the dark chocolate with the cricket, its surprisingly moorish. Apparently the contrasting textures of crunchy and smooth are worth it. If you have tried this, please share your thoughts!

3. BARBECUED PORK

BBQ's are a big thing for many countries, and especially in southern states of USA, where pork is enhanced by chilli rubs, tangy sauces and on top of all that, dark chocolate to boot! I will be putting in a fabulous cacao based spice mix, so watch this space so you too can have it on your BBQ for this summer.

4. BLUE CHEESE

I always thought this was a little odd, until I tried it myself. The pungent cheeses do work surprisingly well when paired with an espresso like richness of dark chocolate. This works really well with a 80Noir Ultra beads with a sharp stilton.

 

5. CAVIAR

Leaving the best or perhaps the most expensive to the last. Transform any picnic or dinner party into a talking party by matching caviar with white chocolate (yes i know its not dark chocolate). A lot of Molecular gastronomist swear by the salty, tongue tingling fish eggs are even more delicious with this sweet, creamy accompaniment.

Try these out and see what you think and report back whether thats by adding comments here or taking #80noirultra on Instagram.

 

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