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Kangaroo with a savoury cocoa sauce
A rich, dark sauce for a uniquely Australian meat.
Many people are surprised to learn that chocolate can be used in savoury dishes. In fact, our unsweetened cooking chocolate (the “Tava Bar”) is perfectly suited to savoury dishes. We find that a few squares of chocolate (about one or two squares per serving) can be added to just about any dark, rich sauce, including curries and bolognaise.
A small amount of unsweetened chocolate adds colour, richness, and complexity to savoury dishes. While unsweetened chocolate does add a distinct flavour to savoury dishes, very few people (in our experience) can identify the flavour.
Chocolate also has a slight thickening effect on sauces.
In my search for all kinds of recipes that use chocolate, I came across this particular savoury sauce a number of times, always used on venison. We couldn’t find venison locally, so we went with our favourite locally grown, environmentally-friendly meat instead: kangaroo.
OTHER RECIPES (adapted especially to use The Tava Bar)
The Cocoa Communiqué
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The Tava Bar
Extra dark cooking chocolate.
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