For the love of

Showstopping recipes starring some unique chocolate pairings

For many of us, chocolate is an indulgent treat all on its own. However, something magical happens when it’s paired with other ingredients. Depending on the chocolate used, its nuanced flavourings commingle and highlight, yet at the same time complement, the paired ingredient.

While most of the common tried-and-tested pairings for chocolate lean more toward the sweeter spectrum, chocolate pairs equally well with earthier and savoury ingredients, too

Before jumping into the kitchen to start playing with chocolate in your favourite recipes, take a minute to taste the chocolate you intend to use first. Each individual chocolate offers its own distinctive flavours, textures, and aromas.

Good quality chocolate can also be a bit temperamental in its demands for storing and handling to avoid spoiling. Chocolate should always be stored in a cool, dry, and odour-free environment, but not in the refrigerator. On its own, chocolate’s best flavour is always achieved at room temperature.

Read on to discover some recipes with unique chocolate pairings that are sure to thrill and delight, whether you’re looking for something impressive to serve this Valentine’s Day or just to spice up your routine on a Tuesday night.

SOUP SWITCH-UP

Try taking this soup recipe as a base idea and making it your own by switching out the can of diced tomatoes for another unique complementary chocolate pairing such as carrots or beets. Just note that you’ll need to add some extra water, and cooking time will be longer.

Tomato Chocolate Soup

Warming spices and chocolate transform this tomato soup into a memorable meal.

Ingredients

1 Tbsp (15 mL) avocado oil or grapeseed oil

1 medium yellow onion, diced

2 garlic cloves, peeled and minced

1 medium carrot, peeled and diced

1 celery stalk, diced

1/4 cup (60 mL) sun-dried tomatoes, chopped

1/2 tsp (2 mL) kosher salt

1/2 tsp (2 mL) ground coriander

1/4 tsp (1mL) ground cayenne pepper

1 Tbsp (15 mL) cocoa powder, plus extra for garnish

1/2 cup (125 mL) white wine

28 oz (796 mL) can diced tomatoes

2 cups (500 mL) water

1 ripe pear, chopped

2 oz (57 g) unsweetened dark chocolate, finely chopped

1 avocado, peeled and diced, for garnish Chopped tomatoes for garnish (optional)

Steps

1. In stockpot over medium-high, heat oil. Add onion and sauté until translucent, about 4 minutes. Add garlic, carrot, celery, and sun-dried tomatoes. Continue to cook, stirring often, until carrots have softened, about 5 minutes. Season with salt, coriander, ground cayenne pepper, and cocoa powder. Cook for 1 minute to toast spices before adding white wine. Cook, stirring constantly, until white wine has evaporated, about 2 minutes. Stir in diced tomatoes, water, and pear. Bring soup to a simmer, reduce heat to medium-low, cover, and let soup simmer, stirring occasionally, for 30 minutes. Remove stockpot from heat and stir in unsweetened chocolate until chocolate is fully melted and well incorporated into the soup.

2. Working in batches, in blender, blend soup until smooth. Return to clean stockpot over low heat to warm gently.

3. To serve, divide soup among serving bowls and garnish with diced avocado and a dusting of cocoa powder, if desired. Enjoy while warm.

Serves 4

EACH SERVING CONTAINS: 274 calories; 5 g protein; 18 g total fat (6 g sat. fat); 26 g total carbohydrates (9 g sugars, 9 g fibre); 171 mg sodium

Parmesan Chocolate Lollipops

In the world of food pairings, cheese with chocolate probably isn’t the first one that comes to mind. These fancy-looking lollipops have maximum wow factor for very little effort. One of the cornerstones of this recipe is the best-available ingredients to ensure the tastiest results. Try these lollipops as a fun hors d’oeuvre with a glass of full-bodied red wine or as a dessert.

Ingredients

3/4 cup (180 mL) finely grated Parmigiano-Reggiano cheese

Freshly ground black pepper

1 1/2 oz (43 g) 80% dark chocolate

Steps

1. With oven rack in middle position, preheat oven to 350 F (180 C). Line 2 baking trays with parchment paper and set aside.

2. Place 9 medium-length wooden skewers on baking trays, leaving at least 4 in (10 cm) between each. Place 1 Tbsp (15 mL) grated cheese at alternating ends of each skewer. With your fingers gently spread cheese into 3 in (7.5 cm) circle, ensuring that part of the circle lays over the skewer. Season lightly with black pepper.

3. One tray at a time, bake Parmesan circles until cheese has melted, spreads slightly, and is lightly golden brown, about 6 to 8 minutes. It’s important to keep an eye on the lollipops as they cook. If undercooked, they won’t be crisp; if overcooked, they’ll taste bitter. Let Parmesan lollipops cool on baking tray. Repeat baking process with remaining tray.

4. While Parmesan lollipops cool, in heatproof bowl set over saucepan of simmering water, melt chocolate while stirring constantly with rubber spatula. Make sure water in saucepan does not touch bottom of bowl or you run the risk of burning the chocolate. Once chocolate has melted, remove from saucepan and set aside to cool for a few minutes. Lightly drizzle chocolate over cheese lollipops on baking trays and transfer trays to refrigerator, allowing chocolate to set for 10 minutes.

5. To serve, gently remove lollipops from baking trays and enjoy. If not ready to enjoy right away, they will keep refrigerated in an airtight container for up to 3 days.

Makes 9 Lollipops

EACH LOLLIPOP CONTAINS: 60 calories; 3 g protein; 5 g total fat (3 g sat. fat); 3 g total carbohydrates (1 g sugars, 1 g fibre); 94 mg sodium

Spice Is Nice

If you’re a fan of spice, try jazzing up Parmesan Chocolate Lollipops by omitting the black pepper and substituting a pinch of your favourite smoked paprika or spicy chili pepper powder for a sweet, spicy, and salty bite.

Chocolate And Health

Having a healthy and balanced relationship with chocolate, dark chocolate in particular, may be beneficial to both your mind and your body. Choosing quality over quantity is key.

Chocolate, specifically chocolate that contains at least 70 percent cacao content, has been shown to have high levels of antioxidants, which, in turn, can contribute to a number of health benefits. These benefits include increased heart health, strengthened immune system, sharpened brain function, and reduced stress.

So, rejoice (and maybe enjoy a nibble) in the fact that there are many ways to enjoy chocolate within a healthy diet.

Butternut Squash Mole

The cornerstone of Mexican cuisine and famously complex, mole sauce typically takes days to prepare. This recipe cuts down on the prep and cooking time significantly, yet still yields a deeply flavourful, chocolate-kissed sauce that perfectly complements roasted butternut squash, earthy black beans, and zesty pickled onion.

Ingredients

1/2 small red onion, peeled and cut into very thin semicircles

1/4 cup + 1 Tbsp (60 mL + 15 mL) lime juice, divided

3/4 tsp (3 mL) kosher salt, divided

1 medium butternut squash

1 Tbsp (15 mL) grapeseed oil or avocado oil

15 oz (425 g) can no-salt-added diced tomatoes

15 oz (425 g) can black beans, drained and rinsed, divided

2 garlic cloves, roughly chopped

1 small yellow onion, roughly chopped

1 chipotle chili pepper in adobo sauce, roughly chopped

1 Tbsp (15 mL) adobo sauce (from chipotle chili peppers)

1/2 tsp (2 mL) ground cinnamon

1 tsp (5 mL) dried oregano

1/2 tsp (2 mL) ground cumin

2 Medjool dates, pitted and roughly chopped

1/4 cup (60 mL) smooth almond butter, peanut butter, or sunflower seed butter

3 oz (85 g) unsweetened chocolate, chopped, plus extra for garnish

Cilantro for garnish (optional)

Steps

1. Place large, rimmed baking tray in oven before preheating oven to 400 F (200 C).

2. In medium-sized stainless steel or glass bowl, place thinly sliced onion along with 1/4 cup (60 mL) lime juice and 1/4 tsp (1 mL) salt. Scrunch mixture with your hands until onions have wilted slightly and set aside while preparing rest of dish.

3. To prepare butternut squash, peel, cut in half lengthwise, deseed, and cut each half crosswise into 1/2 in (1.25 cm) semicircles. Place in large bowl along with oil and 1/4 tsp (1 mL) salt. Toss to combine, then tumble onto preheated baking tray, spreading out into a single layer. Roast squash until tender but not mushy, about 25 minutes.

4. Meanwhile, prepare mole sauce. To bowl of blender, add diced tomatoes along with their liquid, three quarters of the black beans, garlic, onion, chipotle chili pepper, adobo sauce, cinnamon, oregano, cumin, dates, and remaining 1 Tbsp (15 mL) lime juice and 1/4 tsp (1 mL) salt. Purée until smooth.

5. Transfer smooth sauce to medium saucepan and place over medium heat. Bring to a simmer, while stirring often, and cook for 4 minutes. Add almond butter and chocolate, stirring until melted and smooth. Remove saucepan from heat.

6. To serve, spread warm mole sauce in thick layer over bottom of serving platter. Pile roasted squash on top and scatter with remaining black beans and drained, pickled red onions. If desired, finely grate some extra unsweetened chocolate overtop and garnish with cilantro. Consider serving this dish accompanied by soft corn tortillas to mop up all the delicious mole.

Serves 6

EACH SERVING CONTAINS: 244 calories; 6 g protein; 16 g total fat (5 g sat. fat); 25 g total carbohydrates (8 g sugars, 7 g fibre); 322 mg sodium

Sauce Boss

Play within the framework of this recipe to vary the mole as you wish: nut or seed butters to make it creamy, different dried fruits for sweetness, your favourite roasted chilies for heat, and your favourite chocolate for body and richness.

Chocolate Rosemary Cake with Lemony Frosting

This cake is sure to make an impression. The unique pairing of rich and fudgy chocolate cake flavoured with rosemary and crowned with billowy tufts of lemon frosting will make it a standout ending to any meal. Feel free to switch out the frosting for your go-to recipe if tofu isn’t your thing!

Ingredients

1 lb (450 g) eggplant

5 oz (150 g) unsweetened chocolate, chopped

1/2 cup (125 mL) unsweetened applesauce

1/4 cup + 2 Tbsp (60 mL + 30 mL) maple syrup, divided

1/4 cup (60 mL) cocoa powder, plus extra for garnish

1/2 cup (125 mL) finely ground almond flour

2 tsp (10 mL) cream of tartar

1 tsp (5 mL) baking soda

1/4 tsp (1 mL) kosher salt

2 tsp (10 mL) finely chopped fresh rosemary leaves

12 oz (340 g) extra-firm tofu, drained and well dried

2 Tbsp (30 mL) coconut oil, melted

2 tsp (10 mL) finely grated lemon zest

3 Tbsp (45 mL) lemon juice

1/2 tsp (2 mL) vanilla extract

STEPS

1. Line 5 x 9 in (13 x 23 cm) loaf pan with parchment paper and set aside.

2. Set oven rack about 6 in (15 cm) from broiler and preheat broiler. Lightly grease rimmed baking tray with coconut oil.

3. Trim off top of eggplant and cut in half lengthwise. Place cut side down on greased baking tray. Broil, checking and turning eggplant every couple of minutes, until eggplant is cooked through and very soft, about 20 minutes. Remove eggplant from oven, place oven rack in centre of oven, and preheat to 350 F (180 C).

4. While eggplant is cooking, in medium-sized heatproof bowl set over saucepan of simmering water, melt chocolate while stirring constantly with rubber spatula. Make sure water in saucepan does not touch bottom of bowl or you run the risk of burning the chocolate. Once chocolate has melted, remove from saucepan and set aside to cool for a few minutes.

5. When eggplant is cool enough to handle, scrape out the inside, discarding charred skin, and place in bowl of food processor fitted with steel blade attachment. Along with eggplant pulp, add applesauce, 1/4 cup (60 mL) maple syrup, and melted chocolate to food processor. Purée until smooth, scraping down sides of bowl as needed.

6. In large bowl, whisk together cocoa powder, almond flour, cream of tartar, baking soda, salt, and rosemary. Add eggplant mixture to dry ingredients and fold together with rubber spatula until just combined and no pockets of dry ingredients are left. Tip batter into prepared loaf pan and smooth top. Bake in preheated oven until edges of cake look cooked, about 40 minutes. Let cake cool to room temperature in loaf pan on wire rack; don’t be alarmed: it will fall slightly. Remove cake from pan, transfer to serving platter and refrigerate for at least 1 hour.

7. While cake cools then chills, prepare lemony frosting. In blender, combine together tofu, remaining 2 Tbsp (30 mL) maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth and creamy. Take your time: this may take a few minutes and require the blender to be scraped down a few times. Transfer to airtight container and refrigerate until ready to use.

8. When ready to serve, remove chocolate rosemary cake from refrigerator. Spread top of cake with lemony frosting and garnish with a dusting of cocoa powder, if desired. Slice and serve. Any leftover cake will keep refrigerated in an airtight container for up to 4 days.

Serves 10

EACH SERVING CONTAINS: 210 calories; 8 g protein; 14 g total fat (8 g sat. fat); 19 g total carbohydrates (10 g sugars, 5 g fibre); 146 mg sodium

Lemon Love

Preserve all that lemons have to offer by first finely zesting lemon rind before juicing. Even if you don’t need lemon zest for your recipe, it freezes beautifully if stored in an airtight container, ready for another day.

Salus Calcium-Magnesium

Salus Calcium-Magnesium gives your body what it needs for strong and healthy bones and to maintain proper muscle function. It helps with muscle function and recovery, and contains easily absorbed forms of calcium and magnesium along with zinc, vitamin D, whole food concentrates, and digestive herbs for enhanced absorption. myhealthology.ca

Webber Naturals® Elderberry Gummies

This gelatin-free formula features elderberry, vitamin C, vitamin D3, and zinc to support immune function. Elderberries are traditionally used in herbal medicine to help relieve symptoms of colds and flu. Each vegetarian gummy provides essential nutrients for the development and maintenance of bones, cartilage, teeth, and gums. webbernaturals.com; 1-800-430-7898

Cipag Clinic

By combining integrative and conventional therapies, CIPAG Clinic has been able to help patients with chronic and degenerative illnesses for over 35 years. Contact us to schedule a free phone consultation with one of our experienced and caring doctors. frontdesk@drcastillo.com; cipagclinic.com