How sweet (and savory) it is: February is National Chocolate Month ...

Every true chocoholic knows they can get their fix from sweet treats like bite-sized candies, decadent cakes and other confectionery goodies, but few realize that their favorite indulgence can also be a delicious addition to savory dishes. February is National Chocolate Month, and instead of opting for a cliche box of chocolates to satisfy your sweet tooth, try adding chocolate to your main meals. You'll discover a rich depth of flavor that enhances and complements your dishes, making chocolate your new secret ingredient of choice.

- Chocolate cooks exceptionally well with spices that have a smoky or spicy flavor profile, making it a popular component in many Mexican recipes. Spices like cayenne pepper and chipotle chile powder add spicy heat to dishes, while cumin or smoked paprika creates a warm, earthy smokiness. A traditional mole sauce is the perfect way to experiment with these spice combinations for mouthwatering flavor.

- There's a reason people love chocolate-covered bacon ? chocolate is an ideal complement to hearty proteins like pork and beef. At your next barbecue, mix a couple teaspoons of cocoa powder with your preferred choice of dry rub ingredients to create an interesting sweet and savory contrast to your meat.

- Unsweetened chocolate has been known to add a unique twist to chili; it also is great in other types of soups and stews.

- Adding chocolate to beef stew creates a rich base, especially when paired with other ingredients that add warm flavor like red wine, garlic and bay leaves.

- Don't forget that the same spices that pairs so well with chocolate in savory dishes can also be a welcome addition to desserts. Add one to two tablespoons of chipotle chile powder to your next batch of chocolate brownies or cookies to build in a layer of sweet heat.

PULLED PORK WITH PASILLA CHILE MOLE

Ingredients:

- For the mole sauce:

1 tablespoon sesame seeds

2 1/4 teaspoons ground pasilla chile

1 1/4 teaspoons ground ancho chile

1/8 teaspoon ground Saigon cinnamon

1/8 teaspoon medium grind black pepper

Dash of ground cloves

1/2 cup lard OR vegetable oil

1 1/2 tablespoons whole almonds

1 tablespoon raisins

1 stale corn tortilla

2 to 3 slices onion

2 cloves fresh garlic

1 medium (about 1 1/2 ounces) tomatillos

1 medium (about 2 ounces) tomato

2 cups chicken broth, divided

1/4 teaspoon thyme

1/8 teaspoon marjoram

1 bay leaf

2 tablespoons Mexican OR semi-sweet chocolate, chopped

1 tablespoon sugar

Salt to taste

- For the pulled pork:

2 pounds boneless pork roast

2 teaspoons garlic powder

1 teaspoon medium grind black pepper

1 teaspoon salt

1-1/4 cups water

1-1/2 cups Pasilla Mole Sauce

Directions:

- For the mole sauce:

1. Dry roast sesame seeds in a small skillet over medium heat, 2 to 5 minutes until toasted. Set aside. Dry roast the pasilla pepper, ancho pepper, cinnamon, black pepper and cloves in a small skillet over medium heat until aromatic. Set aside.

2. Melt lard in a large skillet. Fry almonds for 1 minute; remove and set almonds aside. Fry the raisins for 20 to 30 seconds (take care not to burn); remove and set aside. Fry the tortilla until golden brown. Set aside. Discard the remaining lard. In the same skillet, saute the onion and garlic over medium heat until soft and brown, approximately 10 minutes.

3. Husk the tomatillo. Place tomatillo and tomato on baking sheet. Broil 4 inches below hot broiler until dark roasted, approximately 5 minutes. Turn and roast an additional 4 to 5 minutes.

4. Puree sesame seeds, almonds, raisins, tortilla, onions, garlic, tomatillo, tomato and 1 cup of chicken broth until smooth. Combine the puree, toasted spice, thyme, marjoram, bay leaf and chocolate in the skillet. Simmer over medium heat for 10 to 15 minutes until the puree darkens.

5. Add remaining chicken broth, sugar and salt. Simmer for 30 to 45 minutes. Remove bay leaf.

6. Serve with pulled pork or use as a sauce for any Mexican entree.

- For the pulled pork:

1. Combine pork, garlic, black pepper, salt and water in a large saucepan. Simmer over medium-low heat until meat is tender, approximately 2 hours.

2. Remove roast, shred meat and return to pan juices. Add the Pasilla Mole Sauce and simmer 30 minutes. Serve with fresh tortillas and queso fresco cheese.

About Spice Islands Trading Company

Spice Islands Trading Company has been stocking store shelves with high quality spices since 1941. The Company began by producing and packaging herbs, spices and wine vinegars. Today, the Spice Islands brand includes more than 100 different products, including dried herbs, seasonings, spices, spice blends and extracts. The products are distributed to an international audience in North America, South America and Europe. For more information, visit www.spiceislands.com or find us at Facebook.com/SpiceIslands

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? 2013, McClatchy-Tribune Information Services.

Source: http://www.heraldonline.com/2013/01/02/4515381/how-sweet-and-savory-it-is-february.html

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