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Dark Chocolate Molten Lava Cakes: Once you Go Black, You Never Go Back

18 May

Black Onyx Chocolate Lava Cakes

There is nothing quite like the dark. In the dark you can hide all manner of sins and indiscretions. The dark is where our deepest yearnings live, those much too black to bring out into the light of day. Those things so unspeakably pleasurable that we never dare let the words loose from our lips — even in a whisper. The secret life of the dark, can be exhilarating, damning, or take us down a path that’s inescapable.

This is true of cocoa too. Continue reading

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World of Cocoa: Holy Mole! on Roasted Veggies

7 May

As our journey into the world of cocoa continues, you have to know what’s coming next. I mean, how could I explore cocoa — with a fully stocked spice company, like Savory Spice Shop backing me up and NOT make Mole? I’d have to be stupid or crazy and though, I may sometimes be the latter, I am NOT the former. And as a former Central Valley Cali-girl with parents who grew up in Los Alamitos, CA, I’ve had enough immersion into all things auténtico to be in the know.  So, of course I whipped up some of the yummiest Mole just for you. Continue reading

World of Cocoa: Rich Cacao-Onion Gravy

1 May

Roasted meats, mashed potatoes and even roasted root veggies rejoice — rich Cacao-Onion Gravy will make you sing! OK, maybe that’s over-selling it —  but just by a bit.

As part of the six unique recipes I came up with for my exploration into the World of Cocoa (courtesy of Savory Spice Shop) here on GF, I’ve trotted out savory Cocoa-Dusted Bleu Cheese Truffles, brightly flavored Strawberry-Arugula Salad with Cocoa Vinaigrette and Spiced Cocoa-Crusted Pork Loins Chops so far.  (Hope you’ve enjoyed them — I know we did!)

Today, I’d like to introduce you to cocoa or rather ground raw cacao powder in this rich gravy. Cacao powder is essentially cocoa powder but in its purest, most unadulterated powder form. This powder is made by cold-pressing raw cacao beans with the temperature never exceeding 120° F (this is what qualifies it as raw.) Regular cocoa powders are often exposed to temperature as high as 300°.  The minimal processing of cacao powder allows for maximum flavor, vitamins, minerals and antioxidants. Continue reading

World of Cocoa: Spiced Cocoa-Crusted Pork Loin Chops

29 Apr

Spiced Cocoa-Crusted Pork Loin Chop

The other night, we ate the MOST decadent, deliciously chocolate-laden meal and dessert of my life — and it’s all because of YOU, my dear readers. You see, because of you, I was not satisfied with making just one dish for the Savory Spice Shop promotion — nor was I content with the two I already posted. No — I needed a full six course meal full of cocoa-liscious recipes. Continue reading

Cocoa Recipes: Strawberry-Arugula Salad with Cocoa Balsamic Dressing

20 Apr

In the world of cocoa, the discovery process is never-ending.

The story of the origins of this “Food of the Gods” (translated from its Latin, Theobroma Cacao) as well as its uses by ancient South American cultures is truly amazing. As are the many varied uses for this bean from the cocoa pod (fruit). Continue reading

Chocolate Recipes: Exploring the World of Cocoa with Savory Spice

16 Apr

As any loyal reader knows, I have a thing for chocolate so when Savory Spice Shop approached the Virtual Potluck (VP) gang and we were all charged with choosing a section — I chose the baking section because Savory Spice Online has six different kinds of cocoa/cacao powder residing there.  Ah! The rich splendor of cocoa!

For the rest of this month, The Groovy Foody will be exploring the world of cocoa with a total of six recipes (one for each type) including a bevy of savory entries, because  if you haven’t experienced cocoa or chocolate in it’s non-dessert form, you’re only getting half the picture. Continue reading