Cocoa powder (Recipe: cocoa-cumin-allspice rub)
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I put a whisper of unsweetened cocoa powder in my chili.
Although I sure as heck won't be making it today!
What a good idea....chocolate and chili. I'm not much of a baker, so I'm always looking for ways to incorporate cocoa powder into savory dishes.
You're the winner of the herb book in the little "contest" on my blog. If you'll send me your mailing address I'll put it in the mail to you. (kalynskitchen AT comcast DOT net)
Congratulations. You'll love the book.
Wow! Thanks, Kalyn. I've been enjoying your blog and encourage Perfect Pantry fans to visit.
Oops, forgot the most important part: www.kalynskitchen.blogspot.com. A great site for foodies and women who blog. Enjoy!
John "had" to tour the Droste factory a few years ago with a customer, right after visitng the candy show in Koln, Germany. I don't know why I can't get a job like that!
Love that idea of putting cocoa in the chili...!
Assuming some of you know this: hot chocolate with chili, and no suger, is quite something... wonderful to drink in these British winters. I believe it's traditional Mexican/Incan, if I haven't gotten that wrong. Several companies here make versions of it... not quite sure how they mix the chili in (not powder, but oil, I think).
Paul, you're right about the chocolate-chile connection. When we visited the small villages of Mexico's Oaxaca region some years ago, we stopped at a grindery where the villagers would bring whatever they wanted to grind: grain, corn, cocoa. The chiles were ground right in with the cocoa, so all would be the same consistency. Amazing how the tiniest pinch of chile powder in hot chocolate makes a huge different -- the heat catches you by surprise. Thanks for giving us the idea; it's getting cooler here in New England, which means apple pie and hot chocolate!