Chocolate began life as an unsweetened Mesoamerican drink, a savory, a spice. Occasionally, it was mixed with honey, but more often, corn flour and chilies. Sweet chocolate was a European innovation following the introduction of sugar cane, plantations, and the tragedy of slavery. Sweet chocolate drinks were sipped surreptitiously by creole church ladies of New Spain and exported to the monasteries and courts of Europe. Wherever Spain ruled, cacao and chocolate soon followed. It was traded widely. Before coffee, hot, sweet chocolate rivaled tea in the colonies of Northern America. But cocoa often found its way into recipes, and not just desserts. A fan of Mexican cuisine, I was always aware of cocoa or chocolate as a savory. I lapped up Mole sauce at any opportunity. Even sweetened chocolate, preferably with cacao content in excess of 70%, can bring excitement and hearty nutrition to appetizers and main courses.
For the past year, I've taken the pairing of chocolate and whiskey that inspired my book Deep Tasting Chocolate & Whiskey to the readers of Whisky Magazine and expanded the concept. My recurring column is about quick and easy, modern entertaining and features triads that include cheese as well as chocolate and whiskey. These triads can be pulled together with a minimum of smart shopping––you just have to know a world class cheese monger, a well curated chocolate online or brick and mortar store, and a reliable liquor store. Add a good green grocer for fresh fruit and a vendor of whole grain breads. Then slice and serve! Instant party.
Invite your whiskey-loving friends over and pour them a dram. Serve the chocolate with the bread and cheese, side by side, or melted on toast as a sandwich. If you scroll down to previous posts, you'll find many pleasing pairings and triads. Here's another one featuring all Hudson Valley, New York ingredients.
Try:
Hillrock Double Cask Rye Whiskey with Fruition Chocolate Heirloom Costa Rica 74% and Cochran Farm St. Johnsville Goat Cheese.
Serve with a whole grain or sourdough by Bread Alone bakers. Maybe you didn't know that New York produces more varieties of apples than anywhere in the country. True! Finish with apples grown right here in the Hudson Valley and send everyone home satiated and superbly nourished.
Let's get over the notion that chocolate is just for dessert. Dark chocolate bars are palate-opening appetizers. They're also stunning with a main course. When it comes to dessert, think chocolate cake, chocolate mousse, even milk chocolate. Oh, yes! Apples, too.
For the past year, I've taken the pairing of chocolate and whiskey that inspired my book Deep Tasting Chocolate & Whiskey to the readers of Whisky Magazine and expanded the concept. My recurring column is about quick and easy, modern entertaining and features triads that include cheese as well as chocolate and whiskey. These triads can be pulled together with a minimum of smart shopping––you just have to know a world class cheese monger, a well curated chocolate online or brick and mortar store, and a reliable liquor store. Add a good green grocer for fresh fruit and a vendor of whole grain breads. Then slice and serve! Instant party.
Invite your whiskey-loving friends over and pour them a dram. Serve the chocolate with the bread and cheese, side by side, or melted on toast as a sandwich. If you scroll down to previous posts, you'll find many pleasing pairings and triads. Here's another one featuring all Hudson Valley, New York ingredients.
Try:
Hillrock Double Cask Rye Whiskey with Fruition Chocolate Heirloom Costa Rica 74% and Cochran Farm St. Johnsville Goat Cheese.
Serve with a whole grain or sourdough by Bread Alone bakers. Maybe you didn't know that New York produces more varieties of apples than anywhere in the country. True! Finish with apples grown right here in the Hudson Valley and send everyone home satiated and superbly nourished.
Let's get over the notion that chocolate is just for dessert. Dark chocolate bars are palate-opening appetizers. They're also stunning with a main course. When it comes to dessert, think chocolate cake, chocolate mousse, even milk chocolate. Oh, yes! Apples, too.
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