|Poaching free range chicken breast for the sick animal.|
The secret to a delicious chili, we've decided, is the addition of a bit of cocoa powder and a rich, flavourful sugar. We used malt syrup this time, but molasses sugar is also great, and other people add a square of chocolate instead. We also managed to use up the jar of pickled jalapeños that has been sitting in our fridge (a small triumph—the pickled cucumbers left over from our burger making experiments are next in the firing line).
Which brings us to what we tried making after that (hint: the title of this post gives the game away already). Now, I've seen some pretty wacky ingredients in my time. For vegans, I have produced a chocolate mousse tart using tofu, and a buttercream frosting made of avocados, the green colour of which makes me think it really ought to taste like mint, especially if you are pairing it with chocolate cake. Both of the above tasted of their respective ingredients, mainly because I couldn't bring myself to add as much sugar as it would take to drown the flavours out. Bean brownies are not so odd, if you are used to Asian bean-based desserts, and I am all geared up to try pizza with a cauliflower crust. I can understand why you might use unusual ingredients if you have dietary restrictions, but when I came across chocolate cheese fudge, I was astounded.
|Chocolate cheese fudge.|
|Melting together the processed cheese with butter.|
|Mixing the cheese into cocoa and icing suagr.|
Our Growing Edge, a monthly blogging event aimed at inspiring us to try new things. This month it is hosted by Marnelli from Sweets and Brains.