Chocolate and meat may seem like a strange combination at first glance. Dark chocolate gives the gravy a very special aroma and makes the sauce even spicier.
Dark sauce with chocolate: it’s that good
It goes perfectly with strong meats such as duck or game. But the chocolate should only be added at the very end and not cooked with it, says confectioner Walter Simon from Passau, according to the dpa news agency.
“The chocolate aroma shouldn’t taste too intense,” explains the expert. Bitter chocolate is particularly suitable for the gravy. Of course, you shouldn’t add a whole bar – a small piece is enough.
Chefs choose chocolate with 99 or 100 percent cocoa content. These can also be refined with butter or cream. “The chocolate shouldn’t have too much acid, otherwise the aroma will quickly turn into the opposite of what you want,” explains Walter Simon.
Whether duck, game or other types of meat – the sauce with a small piece of bitter chocolate will take the culinary creation to the next level and ensure a real taste explosion. You can also prepare a dark gravy for roast beef or even pork and refine it with chocolate.
The right seasoning of the gravy
- Classic spices such as salt, pepper and bay leaves are essential.
- Fresh herbs such as thyme, rosemary or parsley can also be added.
- A splash of wine can be added for a special touch.
- Depending on your preference, you can also stir in some cream, butter or even a splash of lemon juice to round off the sauce.
Thickening: For the right consistency
A good gravy should be neither too thin nor too thick – consistency plays an important role. A roux is often used to thicken it – this consists mainly of butter and flour. Another method is to reduce the liquid. The sauce is thickened by simmering for a longer period of time – this makes the flavors even more intense.
The original for this post Exotic insider tip: That’s why you should refine gravy with chocolate comes from KUKKSI.
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