Tip:
Highlight text to annotate it
X
We're going to talk about chocolate and rosemary. Rosemary you've all seen it, it's a wonderful,
earthy, ***, pine sort of herb and it's going to really lend a lot of unusual flavor
to this particular dish. All you need to do with the rosemary stem is to strip back the
needles from the stem, just like that. Here's one and strip this back and here is my second
one. Up at the top you can just pull them off and I want to just give these a little
bit of a rough cut. What I'm looking for is about a tablespoon of chopped rosemary. You
can pull it together with your fingers and it's a little easier to chop. You want to
chop it finely so expels it's flavor and natural oils. Chopped quite nicely, a little bit better
there, that looks really good. Now we're going to talk about the two different types of chocolate
I like to use in this. One is plain cocoa, you may have seen it as baking powder or happy
delight van houtan. It is a non alkalized cocoa. It's not sweetened, if you were making
this as hot chocolate you would have to add a little sugar to it. It's a very rich dark
chocolate, which I love. The other chocolate that we're going to use, because we're using
two layers of chocolate, is a Mexican chocolate. This one happens to be by Montezuma. You can
find this in Mexican stores, it's generally used to make hot cocoa. It does have some
sweetening in it, it's got a little bit of sugar in it, not that much. It also has a
few other herbs and spices, cinnamon and it's got a little bit of heat, a little bit of
cyanne, so it makes a really nice blend for this particular dish. We are going to take
half of this disc to
go into our
short ribs, I may use the whole disc. I want to take and cut this up into little pieces
so that we don't have any big chunks. Almost shaving it down, it will only take a few minutes.
Of course in the meantime my pot is sort of simmering behind me, which is good. The more
simmering, the more the connective tissue breaks apart and the more tender our meat
is. Now it's starting to evaporate so we're condensing the liquid. I'm just about there
with my chopping on my cocoa. See it's a rather dry cocoa, it's got a really prominent smell.
It isn't just a chocolate smell that I'm smelling. I'm smelling cinnamon and I'm actually smelling
a little bit of chilies because it does have a little bit of heat to it. It's one of the
rare chocolates that actually has some heat spice. That looks about right to me, that's
about how I like it, grated, shaved any way you can get it down to little nuggets. Perfect,
now we want to take this over to our pot.