Wednesday, May 07, 2008



Blogger The back of the hill said...

She tried it. She didn't like it. She now favours Schokinag.

Es iz mamesh yummy.

May 07, 2008 12:20 PM  
Blogger e-kvetcher said...

I like the chilies and the nibs. The burn is just right...

The Schokinag is kosher? And has the chilies in it?

May 07, 2008 12:22 PM  
Blogger The back of the hill said...

Is Schokinag kosher?

According to this website it is:

Per the person who answered the phone at Schokinag North America, Inc., it is certified kosher by OU.

As for chilies, I do not believe that any of their products (even the Moroccan spice chocolate) have chilies, but I would suggest lightly roasting some guajillos secos, cracking and deseeding them, grinding, and using that in small quantities - reason being that guajillo has mild-medium heat (not unlike chipotle), but also a nice rasin-like undertone that contributes nicely to dark flavours. Many Mole Poblano recipes include guajillos for davka that reason. A chile mulato would also be excellent - mulatos have a spicy anise-like undertone that goes well with chocolate.

May 07, 2008 2:38 PM  
Blogger Steg (dos iz nit der ┼íteg) said...

i threw cocoa powder into my chili cholent... it was good.

May 07, 2008 2:39 PM  
Blogger e-kvetcher said...

steg, you have a recipe for the cholent?

May 07, 2008 2:46 PM  
Blogger The back of the hill said...

Proportions, please. How much cocoa to how much total what else.
A groisn dank forois.

May 07, 2008 2:52 PM  
Blogger -suitepotato- said...

My eyes are now all Marty Feldman. You might want to warn some people.

Chili, and chocolate... My Alton Brown education is having a conniption and my lactose intolerance prevents milk to lessen the capsicum effects...

Interesting though...

May 07, 2008 4:14 PM  

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