I decided it was time to introduce Asian Cuisine to Chocolate Cuisine! The marriage worked beautifully. I have served this several times and everyone likes it. But then, how can you go wrong with brown sugar and chocolate? It would be hard to do!
A customer recently told me of a dish that he made and added chocolate to. I asked him how it tasted. He could not taste the chocolate. I told him the point was not to be able to taste the chocolate, but rather add enough chocolate so that it ‘enhances’ the other flavors in the dish. You don’t always want to dominate the dish with one flavor. The flavors should be balanced out nicely. There is such a thing as ‘going overboard’ with the chocolate. You will know if you do, as your dish will take on a bitter flavor…if that happens, balance it out by adding a tad more sugar or a natural sweetner (I prefer Stevia).
Sweet and Sour Meatballs (Gluten and Lactose Free)
1 lb meatballs
1 cup packed brown sugar
1 1/2 cups water
¼ + 2 Tblsp cup organic un-pasteurized apple cider vinegar (I use Braggs)
5 Tblsp soy sauce (gluten free)
1 Tblsp cocoa
3 Tblsp arrowroot to 3 Tblsp cold water
In a large saucepan, combine the brown sugar, water, vinegar, cocoa, and soy sauce. Mix thoroughly and bring to a boil. Add the arrowroot and water mixture slowly, whisking constantly. Reduce heat and simmer, stirring often, for 30 minutes.
Heat rice, place meatballs on top of rice bed and pour desired amount of heated sauce over the meatballs.
Enjoy the chocolate journey!