Cacao as a spice for meats, cheeses and cold cuts

Dish composed does a Cocoa Cagliatina and a Carpaccio of fassone salads White truffle and cocoa flakes

The cocoa is really amazing! To think that chocolate was the most unlikely form to be used. Today actually it is the only way it is used if we exclude the sporadic and occasional applications of a few pioneers.

It is often used in cooking applications, but the most fit chocolate added to a dish! And in my opinion it is an aberration! Industrial Chocolate was not born for cooking! There are ingredients and flavorings that have nothing to do with dishes into which some phenomenon puts chocolate!

Cured meats made with the inclusion of cocoa beans and infused cocoa beans

Phenomenon, in that often in the kitchen, some people believe that they amaze with special effects! Losing touch with common sense! Amaze at all costs! My grandmother used to amaze me with perfect! cured foods! Not for nothing are we now witnessing incredible scenes where special effects such as smoke on the table, or with videos projected on the plates. All nice things but they have nothing to do with the pleasure of the undisputed protagonist of the table Food!

Assortment of Cow’s Cheese with cocoa inclusions

For me, cocoa represents not a challenge to amaze, but rather a path of pairing an anomalous, aromatic spice with a fat, fatty but noble fat! A fat that enhances some nutritional aspects or even can increase the Nutraceutical grade of the dish itself! Think of the cholesterol-reducing aspect it exerts in cured meats or cheeses.

The use of cocoa as a strongly characterizing flavor enhancer is incredible in bread, breadsticks, scones, in short, in all those foods that are enhanced with these peculiarities. The fiber content inside cocoa also represents an important improving effect on the gastroenteric side.

Cocoa butter is amazing for frying, add a 50& of Extra Virgin Olive Oil and you have the perfect mixture for amazing frying! The higher smoke point than usual oils reduces the toxicity of fried food. The flavor of EVO oil nor from aromatic fragrance and the stearic from Cocoa Butter gives fragrance to fried foods!