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Looking for a chocolate and curry recipe

post #1 of 16
10/8/09 at 7:43am
Thread Starter 
I have been reading alot about chocolate lately, which I would like to hear about in the near future, but read in a cookbook that it can be paired with curry.
There is a store where I live that sells a large variety of chocolates, including 70% Piment fort (hot pepper) and its great, all made by hand. On occasion they order from me, sugar roses for their cakes.

Has anyone heard of these two ingredients together , if so , in what recipe ?

Petals
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post #2 of 16
10/8/09 at 8:39am
Hmmm, how loosely is "curry" defined?

I would never have thought of chocolate as part of a main dish, but then I tasted chicken in mole poblano and wow:lips:
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post #3 of 16
10/8/09 at 9:27am
There is a candy company wiht an outlet in Vegas that has a line of boxed chocolates about $2.00 a piece. They have Pepper(3 Kinds), curry. (red /green)dill, fine herb, violet, rose and a lot more. For life of me I can't remember name but they have a few retail stores in different states.
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post #4 of 16
10/8/09 at 9:32am
Vosges Haut-Chocolat, based in Chicago, does curry-flavored truffles and maybe other curry-flavored chocolates as well.

And I found this recipe for Chocolate Curry Cupcakes with Lemongrass Infused Coconut Buttercream that sounds absolutely luscious. :lips:
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post #5 of 16
10/8/09 at 9:35am
Thats the one I was trying to think of They have a store in the Forum shoppes (caesars) in Vegas. Paprika flavored to VERY HIGH END $$$$$$$+++
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post #6 of 16
10/8/09 at 10:25am
Yeah, very very pricey, but so flavorful that a little piece goes a long way. :lips: I was lucky enough to get a tour when I was in Chicago a couple of years ago, and they let us taste anything we wanted. Heaven!!! :D
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post #7 of 16
10/8/09 at 12:41pm
Thread Starter 
Thank you so much for the information.

I plan on experimenting with this idea.

Love Fusion Cooking but it has to be with good taste.

Last year I thought I read a recipe on Escoffier who put these two elements together, not sure the book / Chef ?


Petals

ps. The other day I bought a bottle of Maple syrup / lavender, to maybe use in a recipe, since there were no takers on ideas, I used it on some crepes I made, one mouthful and......thought I bit into a plant. These two elements DO NOT go well together....in my humble opinion.
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post #8 of 16
10/16/09 at 1:35pm
The Vosges curry truffles are amazing. The spice and depth in the curry paired with velvety chocolate is AMAZING. There is a location in NYC that I love to visit. Definitely run with this idea!
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post #9 of 16
10/16/09 at 2:30pm
Curry is where the heart is :) Spice it as you like it.

Did a Google on that dish you mentioned Yeti. Found one that uses a HEAP of chocolate.
Mole' Poblano Recipe


Sounds great! Could probably be used for pork or beef too.
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post #10 of 16
10/16/09 at 2:54pm
I...did a chocolate beef stew once. In a loose sense, curry is similar with a stew, am I wrong?

I did use red chili to add some heat, some cinnamon to enhance the sweet taste of chocolate (and it seems to give more chocolate...taste...but it might be just me), and....well, given the ingredients, I might use paprika.

It tasted pretty well but... well, there. :| Just giving a suggestion xO

and I used a pretty cheap baking chocolate. I wonder what might happen if I used good-quality chocolate...hmm...
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post #11 of 16
10/16/09 at 6:50pm
Thread Starter 
Trifoilum,

Did you get a chance to look at DC Sunshine's post right above you ? In that recipe it calls for one lb of dark chocolate, actually the darker the chocolate the more enhanced your flavor (which ever it may be) will be.

I took a good look at the ingredients and will make it the same way, no changes.

DC Sunshine : great find !

Now to find the recipe for Vosges Curry Truffles .... I can't believe the feedback on these. I just wished I had the chance to try it....the last time I was in Vegas was to see Dean Martin, thats how long ago it was, his last show before he passed away...

The hunt keeps going...c'est pas fini , Merci
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post #12 of 16
10/16/09 at 8:18pm
Thanks, DCS. It's one of those dishes that I should have made myself by now, and it's on my list.
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post #13 of 16
10/16/09 at 9:37pm
Long before cocoa and sugar mixes were popular [my wife just came home from the store with a big Hersheys bar ] the Aztecs cooked with cocoa and chiles, the great grandfather of Mexican moles. Chocolate and curry, maybe I'll try something soon along those lines.

mjb.
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post #14 of 16
10/16/09 at 10:21pm
I just really liked the sound of that one....now who's cooking it for me? hehe

To diverge slightly...
Try chilling some chiles and dipping them in melted slightly cooled dark 70% cocoa chocolate. Let cool, Into freezer for 15 mins. on a rack. Eat, snap, crack, crunch, Sweat! If you really like heat, use the small chiles, if less is better, go the larger milder ones. Can even roll them around on a board to loosen the seeds, cut one end off, shake seeds out, and fill with chocolate. Let set. Chew and enjoy :)

Can serve both with really rich icecream to dip into - or to cool your mouth in between bites.
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post #15 of 16
10/17/09 at 1:21pm
As to chocolate and curry, if you mean curry powder, I have never done that, but I have done lamb rack with a tamarind chocolate sauce. Have also done mole with chocolate. Doing a curry (preparation not powder) with chocolate doesn't seem that far of a stretch. Definitely got my curiosity sparked. Hhmm...
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post #16 of 16
10/17/09 at 3:51pm
Just been doing a bit of research. May sound daft to you, but I was intrigued. Never had a curry/chocolate combo before.

Anyway, First off, I know chocolatiers have a process to infuse their flavours... I'm just experimenting... OK I'll get on with it.

I have some of the finest chocolates I have ever tasted. EVER! They are from La Maison du Chocolat. Courtesy of hubbys last stop-off at Charles de gaulle airport.

I cut open a plain bitter ganache and opened my Indian spice tin. I knew immediatly scents from both would work together, and they really did.

First i dipped a peice in ground cumin...so-so then coriander, again so-so Then garam masala WOW! Amazing smell/taste together. So my theory is now that they are adding particular curry spices. Garam masala has a lovely combination of hot, sweet and earthy flavours that even in a raw state work amazingly well with the bitter chocolate. I know there are plenty of different blends of garam masala, but they're basically quite similar.

In the interest of science of course, my son just had a ganache garam masala sandwich and said to tell you "mums right, its intense, brilliant"

What a lovely discovery. Try it if you can.
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