Frankly, chocolate shouldn't be limited to sweets. Despite appearances on this blog, I actually prefer using the stuff in savories when I'm not making it for presents or bake sales or whatever. So, I give you further chocolatey goodness. Chocolate pasta, chocolate chapatti, and eggplant-cocoa spread. Chocolate pasta (pasta flour + buckwheat flour + cocoa, water, olive oil, dash of vanilla salt, dash of sugar) with mole-inspired veggies (onion, celeriac, vermouth, veggie stock, toasted cumin, ground sesame seeds, smoked paprika, hot paprika, cinnamon, nutmeg, black pepper, coriander seeds, chopped currants, crushed peanuts, swiss chard, lime, fresh coriander, coco nibs, salt....all sprinkled with more sesame). The chapatti is actually made out of some leftover pasta dough. I ate it with garlic hummus and tomatoes. I also (in the name of science) made some chocochapayti using a more conventional recipe, and I just subbed 1/4 cup (out of 2 cups) unsweetened cocoa for the same amount of flour. That also worked. The chapatti is dangerously good with a very tomato-ey cauliflower curry. Toasty eggplant dip (used as a starter at a dinner party): eggplant toasted on a flame (oh the joys of having a gas stove!), mashed up with cocoa, tahini, coriander, cumin, plus smoked salt and lime. This could have easily been made with unsweetened melted chocolate instead of cocoa, but uh, that would have required more groceries. The dip is totally yummy and non-photogenic.
kitchen dancing to: hedwig and the angry inch
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