Chocolate on Pasta? How To Use Chocolate in Savory Dishes

02/12/2014 at 05:42 PM ET

All'onda Chocolate Pasta Duck Ragu
Nathan Rawlinson

When you hear the words “chocolate on pasta,” you probably think someone’s a little too cuckoo for cocoa.

But hear us out on this one: A hint of dark chocolate can add just the right oomph to everything from pasta to steak, says chef Chris Jaeckle of new New York City restaurant All’onda. (Nobody’s suggesting you turn your noodles into a sundae, we promise.)

When making his lumache (a shell-shaped pasta) with duck at the restaurant, Jaeckle finishes the recipe by shaving tiny flakes of 72% Valrhona chocolate over the bowl. The bitter notes of dark chocolate complement the savory flavors of the noodles and meat (whereas using a milk chocolate may make the dish too sweet).

“There is something intriguingly sexy about chocolate being worked into a savory dish,” Jaeckle tell PEOPLE. Here, he shares three other ways to incorporate dark chocolate into your cooking:

1. Sometimes bitter greens like radicchio can be too strong in a dish. The surprising fix: Shave dark chocolate over them. Yes, it’s bitter as well, but it also has the sweet component that balances the flavor.

2. Stir a square of dark chocolate into a meaty ragu. You won’t be able to taste chocolate in the finished sauce, but it deepens the flavor — much like adding a pinch of salt to your chocolate frosting makes it taste chocolatier (not saltier). Think of it as a secret ingredient you can pass down to your grandkids.

3. Making steak with a red wine sauce? Add dark chocolate to the sauce to “round out the acidity from the wine,” Jaeckle says. The result: a rich sauce that can stand up to red meat.

Your job: Try these and report back!

FILED UNDER: Chocolate , Food

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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ロレックス レディース 並行輸入 880 on

ロレックス レディース 並行輸入 880

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