Busy day, and I’ve only just now, at 19:14, grabbed a few minutes to sit at the computer.
In Sainsbury’s, I asked: “Do you think I’m due a small chocolate bar? It’s been about four weeks since I last indulged…”
“Oh, go on, then. Just for a special treat.”
Chocolate isn’t just Cadbury’s these days. The products of world class chocolatiers are displayed on the shelves to tempt the weak willed. So I picked up an old favourite, to remind me of a small, dark, and rather smelly little chocolate shop round the back of Les Halles in the days when all you could really smell in those little alleyways was the aroma of good onion soup and Gaulloises.
“What did you get?” Graham asked. “You gotta be kidding. After all these years you’ve gone curry mad!”
“Nonsense. All the best chocolate has a little chilli in it. This just brings the flavour a little further to the front of the stage.”
“If you say so.”
“I do.”
So I held on to my small 100g bar of good Swiss chilli chocolate, and intend to hog it this evening after dinner. I shall offer him a piece of course.
He’s right about the curry madness, though. I picked up four rather lush vegetable samosas from the Indian counter for my lunch, and enjoyed them with a big dollop of spicy tomato chutney. And he has the makings of a rather find beef Madras curry for another day during the week. Thursday, probably.
Tonight is rather less oriental. Boef bourginon. Done the French way.
Better than your average chocolate
Can’t imagine chili pepper in choc. Will take your word for it.
I sometimes buy Major Grey’s Chutney… hmmm, could really be Old Major Grey Poet? Do you bottle a full line of chuney>
(Actually, here in the U.S. that brand belongs to Smuckers.)
Yes, chilli chocolate has become very popular and everyone says it’s the very best thing, but I still don’t like it that much…
Goodness, you are expanding your food line from cabbages to boef bourginon. What about toad in the hole?
I know that a little chocolate does wonders for a pot of chili, so this makes sense. It’s on my “gotta try that” list, although I’m guessing I’ll have to travel outside my little piece of the world to do so.
Who’d a thunk it?!
I’ll have to try chilli chocolate.
Here’s wishing you the best on the hot and spicy food. I love it with brown rice or ’5 grain’ rice.
I just made 20lbs of apple and chilli jam and sold the lot in one hit at a save the children fund stall.It was one of the most popular preserves we ever made!
That makes me sigh wistfully. Two or three years ago, Arnott’s was making TimTams with chili in the choccy. It was wonderful. But they don’t make it any more. But when I make enchilada sauce I always put some cocoa in it. Folks don’t know the cocoa is there but it really does make a crucial difference. Chili. Chocolate. Marriage made in culinary heaven.
The Mexican state of Oaxaca married chocolate and chilli a long time ago. Mole sauce is partly that. The Mexican hot chocolate is a mixture of chocolate, almonds and sugar, all ground together.
Holy cats, chili chocolate and veggie samosas??? YUMMO!
Amen to Gary’s remarks. I do miss those wonderful samosas! Worst day of my life was when Yogi, really Yogesh, the Indian guy who ran the deli/diner in our office building went back to India. His wife used to make smosas, just for ME! Amd I was also afraid nobody would remember mole’. Nowhere without that chocolate kick. Food of the gods, chocolate! The Aztecs thought so. And so do I!!!!
Nothing beats Chicken Mole. YUM!!
John, you picked one of my favorites! Each Saturday when we grocery shop at Central Market, I pick “one” bar of dark chocolate that we snack off of all week. Lindt’s Dark Chocolate Chili is excellent! Perugina dark is good too.
You’re bustin’ out all over, my dear–how grand! Glad Graham’s going along for the ride with Indian food: so healthy–one of the easiest ways to cut down on meat consumption without noticing a “lack:” the cuisine is so rich and multi-textured. And Toad in the Hole will always be there for you. . .
A couple of winters ago I tried a cup of hot cocoa with a dash of chili in the mix and became a convert.
Ah, Lindt chocolates! I haven’t tried the one with chili in it, but the dark chocolates with the creamy filling, that is some kind of food ecstacy!