Behind The Blue Door

Statement Dining | March 9, 2016 |

Dark and delicious:

five savoury chocolate recipes


dark and delicious lead

Make chocolate the star of the show this Easter – and we’re not talking about eggs.

Dark, delicious and full of flavour, chocolate provides a particular alchemy in savoury dishes too. Try these top five recipes for a new take on our favourite treat.


  1. Chicken with chocolate mole


    Image source: David Lebovitz

    Although he learned to cook on America’s west coast, David Lebovitz has lived in Paris since 2004. This tasty chicken with chocolate mole recipe is from one of his books, The Sweet Life in Paris.

    A Mexican favourite, mole marries chillies and rich chocolate and definitely ticks the dark and delicious boxes.


    1. Pumpkin beer risotto with coffee and chocolate stout-glazed short ribs


    Image source: The Devil Wears Parsley

    That’s a lot of flavour in one headline. And just look at that picture.

    This dish is the brainchild of foodie blogger Natalie Wiser-Orozco, a southern Californian with an affinity for cooking with fresh, local produce. Using a vivid array of ingredients to create this mouth-watering rib glaze, it’s as deep and dark as you would imagine.


    1. Venezuelan chicken chilli


    Image source: Adventures with Chocolate

    London’s real life Willy Wonka, Paul A Young is famed for his bold flavourings, with marmite one of his best-selling flavoured chocolates.

    In his cookbook Adventures with Chocolate, he blends a variety of ingredients with the rich, intense flavour of chocolate to create mouth-watering recipes.

    “There are very many versions of chocolate chilli chicken, but I chose to include this one as it’s fantastically quick and easy to make,” he says.

    “I can’t say it’s authentic, but it does have the wow factor when eaten, and the Venezuelan chocolate adds a deep rich glossy finish and flavour.”


    Serves 4

    • 1 tbspn coriander seeds
    • 1 x 400g tin chopped tomatoes
    • 1 tbspn dark muscovado sugar
    • 150g Venezuelan dark chocolate, broken into pieces
    • Bunch of coriander leaves (about 25g)
    • 4 banana shallots, chopped finely
    • 2 garlic cloves, chopped finely
    • 1 tbspn light olive oil
    • 4 organic, free-range chicken thighs
    • 4 organic, free-range chicken drumsticks
    • Juice and zest of 3 oranges
    • 3 fresh red chillies, finely diced
    • 2 tspns dried mulatto chillies (or any other mild chillies)


    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.
    3. Remove from the oven, lift out the chicken and stir the chocolate into the remaining sauce.
    4. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.


    1. Beef, Guinness and chocolate pie

    darkandelicioustelegraphImage source: The Telegraph/Tara Fisher

    The Telegraph’s Clodagh McKenna brings comfort to the kitchen, with this hearty chocolate infused pie. Not often found in savoury pastries, the rich nature of the chocolate adds a welcoming layer of flavour as well as texture.

    Since the pie itself is a heavy one, opt to serve with a light side dish of veg, such as honey-glazed carrots and parsnips to balance the bitterness of the Guinness.


    1. Honey-cured bacon, Stilton and chocolate sandwich


    Image source: Adventures with Chocolate

    Need a quick and simple dinner? Paul A Young has a recipe with the surprising combination of bacon, cheese and chocolate.

    “My favourite brunch sandwich is a combination of honey-cured bacon, rich dark chocolate and ripe tangy Stilton. Mouthwatering and satisfying,” he says.


    Makes two rounds of sandwiches

    • 4 thick slices of hand-cut, crusty white bread
    • Soft salted butter, for spreading
    • 50g Venezuelan 72% dark chocolate
    • 6 rashers honey-cured bacon
    • 75g very ripe Stilton


    1. Preheat the grill until very hot. Lightly toast the bread on both sides, then spread with butter.
    2. Grate the chocolate on top and return to the grill briefly to melt. Remove and immediately put the bacon under the grill until the edges are crisp and caramelised.
    3. Place on top of the chocolate and finish with a generous crumbling of Stilton. Lay the remaining buttered slice on top and press firmly.
    4. Cut diagonally and enjoy.


      Go one step further, with the dessert of the moment – choux pastries. We’ve got the round up of the best to to discover.


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