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If love red meat and chocolate then this dish is for you! The chocolate sauce gives the veal an amazing super aromatic, and luxurious touch.
Cooking with chocolate
We usually associate chocolate with sweet dishes and with our Chocolicius bars we’ve made cakes, cookies, donuts, and so many other sweet treats but, today, we wanted to turn your attention to some savory recipes that you can also make with chocolate. Chocolate highlights the contrast and pairs perfectly with the intensity of strong meats such as veal, pork cheeks, or oxtail; but also with vegetables. Come try it!
The most important thing to keep in mind when cooking savory dishes with chocolate is that you must choose natural cacao with no added sugar or sweeteners. I’ve opted for this bar of Dark Chocolicius, not only is it delicious but it contains chicory root fiber, a special ingredient that is good for the microbiota.
Be aware of the temperature and length of time you cook chocolate.
The key to maintaining the flavor and aroma of the cacao is to add it in at the very end. This will also give the sauce the right thickness.
It’s super important to pay attention to the temperature and add the chocolate in when the heat is on medium-low because if it gets too hot it will lose its properties.
Chocolate Veal Stew With Mashed Sweet Potatoes
- 600 gr veal
- 10 small onions
- 15 milk cap mushrooms
- 100 ml white wine
- bone broth
- 2 cloves of garlic
- extra virgin olive oil
- provence herbs (thyme, rosemary, savory, marjoram, and oregano)
- 50 gr Dark Chocolicius
- 1 Tbsp JMC (apple juice concentrate) - optional - optional
- 2 Tbsp raw agave
Sweet potato puree
- sweet potato
Add a few drops of olive oil and sear the meat for 5 minutes with a little salt and set aside.
In the same oil, sauté the onions and garlic for another 5 minutes.
Add the meat back in together with the wine, chili, herbs, cinnamon, and a little more salt. Cook over high heat until the alcohol evaporates.
Pour in the bone broth until everything is covered and let simmer for 40 min. over medium heat.
Add the mushrooms and cook for 10 more minutes. Then lower the heat and add the chocolate.
Let the stew rest while we make the mashed potatoes.
Steam the sweet potato. Once done, add cream, butter, pepper, salt, and mash with a fork.
Put everything together on a plate and enjoy!
Tip: This stew is even tastier the day after. So don’t be afraid to let it rest for a few hours, the flavors will have settled and the recipe becomes even more spectacular!
If you want to try chocolate in another savory recipe, might I suggest this delicious Chicken Mole.