Check out update on cake/bread photo from yesterday’s post on “Saintly Meals” and scroll down in blog and click the link on the next Post on “Pears Falling” -my Garden Club adventure.
“Paring”-the nouveau term for culinary or wine enthusiasts. Here’s a popular one-paring a nice wine with your meal. Some others like – wine and cheese, chocolate and coffee, wine and chocolate. How about chocolate and turkey??!
I’ll get to that turkey/chocolate paring in a second, but here’s the scoop on food paring. It’s the idea that foods work well together when they share key flavor ingredients-like bacon and pretty much everything these days. Now to the turkey story. Chocolate is an ingredient used in some nice Mexican dishes-called mole- (not pronounced like “there’s a mole on your face” but sounds more like mo-lay). Here is a pairing I found most intriguing and quite the legend in Mexico:
“The most common version of the legend takes place at the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have chili peppers, spices, day-old bread, nuts, and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top; the archbishop loved it.”(Wikipedia)
I am not saying cooking a turkey breast and melting chocolate on top will make a nice mole. Mole is quite complex and uses LOTS of ingredients. But here’s something a bit simpler that I have chewed on the last few days and weeks as I look into the world of buying/selling chocolate and chocolate pairings.
So these days here’s whats hot: chocolate and sea salt, chocolate and raspberries, chocolate and mint. How about some newer fusions – chocolate and mango, chocolate and ginger, chocolate and banana, or chocolate and cayenne.
One of the chocolates that is selling right now at Baker & Co is the new Antidote Chocolate Bar. An Ecuadorian chocolate paired with banana, or gooseberry, or lemon or ginger. The whole idea behind this concept is to have a treat with health benefits. Most chocolates at the grocery stores main filler is sugar and surprisingly little cocoa. With Antidote chocolates, it is a bean to bar concept; a nurturing as well as nourishing treat. I think this kind of pairing is worth trying. If you love a nice chocolate and really want to make it count, come by and see some of the chocolates in Graham at Bonnie Blue’s on Main.
But if you want turkey and chocolate…you might have to wait until Thanksgiving.
Have your chocolate and eat it too-
-with peanut butter
-with nothing at all.
Until next time, sweet wishes to you.