CHOCOLATE inside SAUCE? 🍫🍝👀

Also great in chili for the same reasons - has to be dark chocolate (70%+)

Dark chocolate in chili is underrated. 70%+ is the move.

Yeah, only italians know to use that famously Mexican product which Mexicans have been putting in sauces forever

Mexico: “we’ve been putting cacao in sauces for centuries.” Italy: “secret Nonna trick 🤫” Cacao’s Mexican. The remix is Italian. Both slaps.

Only Italians, except it’s quite common to add it to a chilli, and has been used in cooking by Mexicans for centuries

Yeah the pasta thing is a novelty. Mexicans have been putting cacao in savoury food for centuries. Italians didn’t invent this. Mole and chilli got there first.

Oui même dans le bourignons tu peux en rajouter .. ça limite l'acidité .

Wait, even in bourguignon? Didn’t know that, I’ll have to try it 🍫

You can add sugar to reduce acidity but is only superficial. You can add milk and will reduce real acidity. Chocolate has both. No big deal. Ciao.

Dark chocolate has sugar, not milk, milk is the classic ragù trick. Chocolate just adds a little richness.

Thank u ❤️

we could just eliminate the sauce and the noodles and just have the chocolate ...

The Italian secret was just an excuse to sneak chocolate into dinner. You cut out the middleman.

Well, Mexicans kind of know that too.

Mexicans have been putting chocolate in savory sauces for centuries.

You should also put half a bounty bar into a chicken korma. You're welcome.

That’s either culinary genius or a crime against both chocolate and curry. I’m weirdly tempted to try it.

You could remove the chocolate if you wish. It's actually easier than it sounds but each time I've had it, because it's a bounty the chocolate is barely noticeable because of the taste of coconut.

Sauce of obviously boiling. That chocolate will burn and make the whole thing taste of shit

Correct. Chocolate hates a rolling boil.

I also add cocoa powder to chili so it makes sense to me.

I guess you've never heard of Mexican mole?

Dark chocolate is a secret ingredient in any tomato based sauce to add a little sweetness, and depth, and combat the acidity.

Nice tip, a square of 70%+ dark chocolate near the end of the simmer really does round out tomato acidity without tasting like dessert.

Italian don’t do that at all !!!!

it ain't chocolate anymore. it's chocolatey oil substitute. Probably still decent in sauce.

Still works if it’s actual dark chocolate. The oil-bar stuff is what tastes off.

agreed decent % dark chocolate works still

Why is it that its normal for hispanic cuisines but at soon as we italians do it, its weird. I do it in the bolognese and the mole.

Chocolate works in both for the same reason: a little dark chocolate rounds acidity and adds depth without tasting like dessert. Mole just made it official centuries ago; Bolognese cooks who do it are usually adding a square at the end as a quiet hack, not rewriting the recipe.

Small glass of orange juice works too, just a tickle

Orange juice in Bolognese? That’s a new one 🍊🍝 just a tickle though, don’t make it a smoothie.

Works better in chilli 🌶

Italians just hate food. They don't even break spaghettis into quarters

Yes and/or cocoa powder

Cocoa powder when you brown the meat works even better.

I also use cocoa powder and tiny bit of cinnamon on my pork dry rub before slow cooking :)

The secret is sugar to neutralize the tomato’s acidity. It also works with honey (one level teaspoon).

Sugar (or honey) mostly masks tomato acidity rather than neutralizing it. Dark chocolate also adds bitterness and a bit of fat, which is why it can make the sauce taste rounder than sugar alone.

now I know more. ✍️🏿 thank you.

Put a lil bit in your Chili next time. Think of me. Bye.

You add coffee to japanese curry, you can add chocolate to mexican mole. You can definitely add chocolate to pasta sauce!!!

Yup .. and carrots.. and anything else leftover.. Wednesday is prince spaghetti day…

Yes, chocolate, carrots, and whatever’s left in the fridge. That’s how you know it’s a real Wednesday sauce. Anthony would approve.

momma like "listen🤌"

.. Mexicans have been putting chocolate in mole for centuries..

A guy in college was doing this back in the early 1980s.

College kid in the early 80s already had the nonna hack on lock. The algorithm is just catching up.

Interesting!! :)

Not sauce. Chili. Only.

I always add sugar to remove acidity...

bro, i've been making chilli for years with dark chocolate.

yeah chili’s the same move, dark chocolate just rounds the heat and acid without tasting sweet.

Cuts down on the acid!

I put sugar in mine.

Only Italians? Mole?????