Chocolate in desserts, or sweets, is easy. Been there. Done that.
Nothing wrong with it.
But I want to hear about your favorite way to use chocolate in a savory fashion -- either a dish, or a technique.
My favorite savory chocolate use is a sauce made by combining dark chocolate (80%), with soy sauce and crushed Sichuan Peppercorns.
It's wonderful for braising Chinese style pork ribs, as well as an addition to Dung Po Pork.
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