Seeking the savory side of chocolate
While I still pay attention to what I eat during the holidays, I nonetheless allow plenty of small splurges. And those splurges mostly can be summed up in one word: chocolate!
Trouble is, the holidays eventually pass, but my cravings for the deep flavor of a perfectly-roasted cocoa bean linger. Even more than the sweetness that accompanies most chocolate desserts, I miss the unctuous coating cocoa leaves on the palate. But who says healthy eating must mean the end of that deliciousness? Enter unsweetened chocolate! All the richness of the flavor without the sugar.
My healthy chocolate-eating strategy has me leaning toward savory dishes because they need no sugar for me to appreciate the wonderful flavor of the cocoa. Among the most classic choices — and one of my favorites — is Mexican mole, a thick, spicy sauce based on cocoa or chocolate that traditionally takes a couple of days to develop its rich flavors.
But I have four hungry kids who aren't willing to wait days for chocolate, sweet or savory. So I have developed a version of mole that takes under an hour. Does it capture all the flavor of a two-day mole? Nope. But for a recipe that shaves 47 hours off my labor, I think it still does a pretty darned good job.
And you can take comfort in knowing that you're getting all the delicious benefits and satisfaction of chocolate without the pesky sugar. Chocolate in the New Year? Yes, indeed. All in the name of health.
• Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the upcoming cookbook, “Supermarket Healthy.” http://www.melissadarabian.net