Omelet wrote:
> In >,
> > wrote:
>
>> Interested to hear what (if any) experiences you may have had combining
>> chocolate with meat - and if so, recommend any particular dishes?
>
> It is common in Mexican recipes and I always add it to chili, but just a
> pinch (like using cinnamon) works in red Italian sauces too. Must be
> bakers tho', not sweetened.

I guess I qualify as a chocoholic... what am I saying - I AM a chocoholic.
And yet paradoxically, I don't have much of a sweet tooth, which is one
reason why I tend to use raw cacao powder (which just for clarification
is _not_ cocoa). I like the idea of adding chocolate to red Italian
sauces, I can see that working rather well, thanks.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw