BBQ Recipe Secrets

Chocolate Barbecue Sauce: A New Taste Sensation

Just when you thought it was safe to go back to the grill, we introduce you to a new culinary fusion: chocolate barbecue sauce

Wednesday, July 30, 2014

Chocolate barbecue sauce. Now, there are two terms I never imagined I'd see in use together. But thanks to chefs in Hershey, Pennsylvania (of course), it's now a reality. And by all accounts, it tastes pretty good.

Now, you can't just squirt some chocolate syrup on your brisket and expect it to work as a sauce, any more than you can with ketchup. Well, okay, you can, but it's going to be kind of boring. Herein, we offer a recipe for you to experiment with. Officially, it's known as Chocolate Chili Barbecue Sauce.

The ingredients

This recipe has lots of ingredients, but it's pretty straightforward. Here's what you'll need:

• 4 ounces of apple cider vinegar
• 8 ounces of your favorite barbecue sauce
• 14 ounces of vegetable stock
• 1 tablespoon of butter
• ½ of an onion, diced small
• 2 Roma tomatoes, diced small
• 2 tablespoons or chopped fresh cilantro
• 4 minced garlic cloves
• 1.5 ounces of brown sugar
• 4 teaspoons of chili powder
• ¼ teaspoon of ground cumin
• ¼ teaspoon of ground cinnamon
• 1/8 teaspoon of ground cloves
• ¾ teaspoon of salt
• ½ teaspoon of ground black pepper
• 2 ounces of dark chocolate (the creators used Scharffen Berger 82%)

The procedure

First, melt your butter over medium heat in a saucepan, then add the onion and garlic, sautéing them for five minutes or until golden brown. Then stir in the tomatoes, and continue sautéing for five more minutes before adding the sugar and chili powder. Mix it thoroughly, then cook it for five more minutes.

Next, reduce the mixture in the vinegar until it has a pasty consistency. At that point, add in everything else except the cilantro and chocolate, and bring it all to a boil after mixing well. Then lower the heat and let it simmer for half an hour.

Finally, add the cilantro and chocolate, and let the mix simmer for another five minutes before removing it from the heat and letting it stand for ten minutes. Then puree the sauce in a blender, and pour it into a container to cool. Refrigerate for at least 12 hours before use.

How to use the sauce

The inventors of this sauce used it for some hoity-toity beef tenderloin and scallops recipes, but as far as I'm concerned, it works just fine as a regular barbecue sauce. Try brushing it on any grilled meat as you're cooking it. Even if it doesn't float your boat, you can say you tried chocolate barbecue sauce, right?


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