THE MOST DELICIOUS SAVOURY RECIPES FOR CHOCOLATE LOVERS

13th May 2020

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Cocoa Amore Chocolatiers based in Leicester have always been one of my go to options for beautiful handmade artisanal chocolate. I often pop in for a delicious hot chocolate with truffles and take home a couple of their finest chocolates to commemorate my visit and use them as a preferred online gifting source for my chocolate fiend family and friends. The chocolate is sourced responsibly, they work towards adhering to a sustainability policy and being a local small business, I know supporting them means we can enjoy these chocolates in the future.

In This Article

You can read more about Cocoa Amore and the Truffle making workshop I did last year below…

Related Post: Truffle Making Workshop at Cocoa Amore

The very lovely people at Cocoa Amore were kind enough to gift me some chocolate of my choice (I was definitely missing my fix of going to visit instore) and as I’m not much of a baker decided to focus on some savoury recipes using chocolate.

What??? I hear you say!! I know it’s not conventional but be-lavie likes a little unconventional and you really can’t knock it till you’ve tried a chocolate savoury recipe idea.

The Savoury Chocolate Bit…

Moreish chocolate and chilli covered thick cut crinkle crisps, maybe with a cider whilst you watch the match or a handful of dark chocolate covered cashews with a G&T whilst you catch up on some Netflix. Transform yourself to the streets of Mexico with a dark chocolate veggie Chilli Con Carne, a beautiful rich, Smokey flavour to a family favourite. Then head over on the chocolate culinary tour to the Middle East, Lebanon in particular and tuck into some creamy white chocolate Baba Ghanoush with warm pitta and jewel-like pomegranate. Finally for the perfect light lunch, ever thought of a pear and spinach salad with a chocolate and balsamic vinaigrette?

Have a I convinced you yet? I do hope the photos and recipes speak for themselves…

Chilli & Chocolate Thick Cut Crisps

INGREDIENTS Serves 4
100g Milk Chocolate
Packet of thick potato crisps (use thick ones as thin crisps could become soggy)
Chilli (Flakes for sprinkling)

METHOD
Melt the chocolate in a bowl for 1 minute (you can use a microwave) Dip each crisp around half-way into the melted chocolate and put on a tray lined with greaseproof/baking paper Sprinkle a few chilli flakes if desired over the chocolate covered part Transfer to the fridge for about 20 minutes until the chocolate is hard to touch

Salted Chocolate Covered Cashews

INGREDIENTS Serves 4
128g unsalted raw cashews
113g dark chocolate
½ teaspoon sea salt

METHOD
Roast the cashews on a baking sheet for around 5-7 minutes shaking in between at around 250-300°C Melt the chocolate over water in a bowl Stir the cashews straight into the bowl until evenly covered Spread the chocolate covered cashews evenly onto a foil covered baking sheet Sprinkle the sea salt over the cashews and place in the fridge to harden the chocolate.

White Chocolate Baba Ganoush

INGREDIENTS Serves 4
4 medium aubergines, sliced lengthways in halves
8 Cloves of garlic
113g fresh lemon juice
227g tahini
113g white chocolate melted and cooked
2 tablespoons finely chopped parsley
1 1/2 teaspoon ground cumin powder
1 1/2 teaspoon paprika
Salt & freshly milled pepper
Pomegranate seeds for garnish
Toasted Pitta bread to serve

METHOD
Roast the garlic and aubergines under the grill in a tray until its charred all over (20 minutes for the garlic and 40 minutes for the aubergines) Peel the garlic and scoop out the flesh of the aubergines, removing the seeds In a food processor add the aubergine flesh, garlic, tahini, chocolate, half of the parsley, cumin, paprika, salt, pepper and puree until smooth. Transfer to a dish and garish with the remainder

METHOD

Roast the garlic and aubergines under the grill in a tray until its charred all over (20 minutes for the garlic and 40 minutes for the aubergines)

Peel the garlic and scoop out the flesh of the aubergines, removing the seeds

In a food processor add the aubergine flesh, garlic, tahini, chocolate, half of the parsley, cumin, paprika, salt, pepper and puree until smooth.

Transfer to a dish and garish with the remainder

Dark Chocolate Veggie Chilli

INGREDIENTS Serves 4
450g Meat free soya protein mince
400g Kidney beans
1 large red onion finely chopped
3 cloves of garlic
1 red sweet pepper finely chopped and deseeded
2 teaspoons hot chilli powder
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
400g tin of chopped tomatoes
250ml vegetable stock
25g 70% cocoa solids dark chocolate
To serve: Sour cream, rice, tortilla chips or jacket potatoes

METHOD
Fry the onion in a saucepan until they soften and add the pepper and further cook until they are tender Add chilli powder, cumin and paprika and stir through for about 1 minute. Put the vegetarian mince in the pan and break up with a wooden spoon cooking for around 4-5 minutes. Pour in the chopped tomatoes and stock and simmer gently for 30 minutes Add the chocolate (chop into pieces if in block form) with the kidney beans and stir to combine and melt the chocolate. Simmer for a further 15 minutes until the mixture has thickened a little. Serve topped with sour cream with either rice, tortilla chips, or as a filling in baked potatoes and garnish with some parsley.

METHOD

Fry the onion in a saucepan until they soften and add the pepper and further cook until they are tender

Add chilli powder, cumin and paprika and stir through for about 1 minute.

Put the vegetarian mince in the pan and break up with a wooden spoon cooking for around 4-5 minutes. Pour in the chopped tomatoes and stock and simmer gently for 30 minutes

Add the chocolate (chop into pieces if in block form) with the kidney beans and stir to combine and melt the chocolate. Simmer for a further 15 minutes until the mixture has thickened a little.

Serve topped with sour cream with either rice, tortilla chips, or as a filling in baked potatoes and garnish with some parsley.

Spinach & Pear Salad With Chocolate Vinaigrette

INGREDIENTS Serves 4
28g Milk Chocolate
3 tablespoons balsamic vinegar
2 tablespoons Olive Oil
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon fresh pepper
170g fresh baby spinach
1 large or 2 small pears
Handful of cranberries
2 tablespoons sliced and toasted almonds

METHOD
Melt the chocolate in a microwave, stir until smooth and stir in the vinegar, oil, honey, salt and pepper Divide the spinach and top with pear slices, cranberries and almonds. Drizzle over the chocolate vinaigrette.

Disclaimer: All chocolate used in these recipes was gifted to me by Cocoa Amore however I was under no obligation to write this post. Please note that all content including photography remains a copyright of be-lavie

Address: Cocoa Amore. 34 Silver St, Leicester LE1 5ET
Tel: 0116 262 3278
Website: Cocoa Amore (for orders)

À bientôt

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Bejal

I’m Bejal aka Be, an ex-scientist turned travel writer and digital content creator. I have travelled to 6 continents, visited 70 plus countries, including an around the world trip, making me quite the expert in crafting intricate itineraries. I love to discover some of the world's more remote destinations and stay in some incredible hidden location eco-hotels. My aim is to transport you, my audience, to inspirational and cultural global spots that are less visited and allow you to see the 'real' and authentic side of destinations through detailed guides with a sprinkling of luxury. The spotlight is on eco-friendly responsible experiential travel with lifelong memories.