Savoury chocolate dip



July 7th is World Chocolate Day and all over the world,  pastry chefs must be putting the final touches to their chocolate creations. Can't wait to see it all on Instagram!

Most of us like chocolate because it is sweet, a far cry from its original name, xocolatl (bitter water). In our heads, anything that looks like chocolate must be chocolate, hence must be sweet.

Crab-sticks; samosas; cucumber; crumb fried chicken fingers & sausages

A friend asked me to make a savoury sauce from chocolate. Making it was not the problem, what to serve it with was. Still, when it was done, it looked thick and dark from the top, exactly like melted chocolate. Finally, the family decided that it should be served as a dip, gado-gado was what came to mind. 

On my platter, I had crumb fried chicken fingers, cucumber sticks, a couple of samosas, crab-sticks (what? who eats crab-sticks!!??) And sausages. The verdict? Excellent with the samosa (especially the pastry) and cucumber, good for crumb fried chicken (or crumb fried anything), meh with sausages (the sausages themselves were a meh brand) and blah with crab-sticks. Since it was nice with cucumber, I think it's a good dip for crudites.

If you want to remove every last bit of sweetness, I'm guessing a paste of cocoa powder and water can replace the melted chocolate. Or use a 100% chocolate bar. Do give it a try and tell me what you think.


Savoury chocolate dip

Ingredients
20 gm butter
1 shallot, finely chopped
1 clove garlic, crushed and minced fine
1/4 tsp thyme
1/4 tsp red chilli flakes (can add more)
1 tbsp Worcestershire sauce
1 tbsp tomato ketchup
100 ml cream
40 gm dark chocolate, chopped
Salt and pepper to taste

Method
Melt butter over low heat, sauté shallot and garlic till glassy.
Also add in the thyme and chilli flakes.
stir in Worcestershire sauce and tomato ketchup, when it comes to the boil, reduce heat and simmer for a minute.
Add in cream, remove pan from the heat and stir in till well mixed.
Put the pan back on the heat, add the chocolate and stir gently to let it melt, remove before it boils.
Add salt and pepper to taste.
Cool and pour the sauce into a ramekin and go dip dip dip!


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