And no bugs don’t count 
I saw the bacon turtle thread and I though to chocolate turtles, which are great.
But I got to wondering are there any dishes made with a combination of chocolate and meat? And no chocolate covered ants or grasshoppers etc don’t count.
I am referring to “established” dishes rather than just the guy who puts chocolate on his bologna and calls it a culinary creation
Mole poblano.
ETA: Oh, and a good number of (heathen) chili recipes.
Chocolate is often put in a sauce for venison, and I’ve had it with steak as well. If I’m cooking ham or gammon, there’s pretty much always some mole nearby.
Including the delicious Cincinnati-style, such as Skyline Chili.
Yeah, that’s basically what I was thinking of.
A friend did an Iron Chef party years ago with chocolate as the featured ingredient. I made game hens “Navarra style” from an old cookbook, that had a savory sauce with a fair amount of chocolate in it. I think I still have that recipe around somewhere…
Mmmm chicken Mole…
I cooked a dish from one of Paula Wolfert’s Mediterranean cookbooks; braised Lamb Shanks. The sauce included cocoa and was quite unctuous.
In fact, I’ve seen bottles of chili-powder-with-cocoa for sale on the supermarket spice rack.
I’ve had a chocolate steak before.
I believe they rubbed the steak with a rub including crushed coffeebeans, salt, and pepper and grilled the steaks. Then, once they came off the grill, they cut very thin slices and inserted small slivers of good quality bittersweet chocolate.
The “Three C’s” in Jake’s Three C’s BBQ Sauce are cherries, chilis, and cocoa.
How was it?
Ha.
I made the mistake of thinking a Japanese colleague who swore she loved Mexican food would appreciate it even more if I took her to a real autentico joint. Should have thought that out a few steps further, as I’d seen what they called Mexican in JP.
To her credit she slammed down the real margaritas despite having only had the Slurpee version before that.
But she is still telling all back at the mother ship about the disgusting time that crazy Huerta made her eat “chocolate chicken,” with revulsion the universal reaction. Some dissonances are too cognitive to be overcome. Going forward On The Border, if that, will be as far as I venture with them (though even they prob. have a mole dish now that I think about it . . . .).
I made mole sauce the other day - the chocolate really helped.
I also recently made pulled pork with a homemade BBQ sauce, which had some cocoa in it. Again, the chocolate really added something.
In both recipes, I used dark unsweetened chocolate, and it added a nice tang and some added smoothness.
I’ve heard of pork rubs with coffee, chocolate and chili in them.
Always wanted to try that, as it sounds delicious.
It was good, but not “Oh, my God!” good. They used an excellent quality tenderloin steak which was nicely cooked, and it was really, really good chocolate that they put into it. But while I don’t think that either ingredient was harmed by the pairing, I don’t feel that the pairing really elevated either of the ingredients, either. All in all, I think it would have been a better use of ingredients to make a killer steak, and follow it with a killer pot de creme (or something) instead. (And, actually, since I brought chocolate baklava for dessert, we already had dessert covered anyway.)
I hear you. A couple of years ago at a trendy restaurant I saw a porterhouse stuffed with truffles and foie gras on the menu for $98 and almost got up and left. Not just because of the sheer, Gilded Age decadence of anyone dumb enough to offer, or order that. But because it was taking three strongly-flavored, excellent ingredients and mashing them up in a way that could only subtract from, not enhance, their (very different and not necessarily complementary) respective qualities.
Technically speaking, doesn’t “mole” just mean sauce? As in, there are many different moles, and it just happens that one is chocolate?
I once attended a fondue party, which included a bowl of melted chocolate. I remember dipping cocktail franks and cubes of salami, and they were quite good.
Yes. Mole poblano is the most well-known one in the US, but there are many different kinds and most do not have chocolate. I believe mole negro also contains chocolate but, for instance, mole verde or mole amarillo do not.