Well in Mexico they use unsweetened chocolate in savoury dishes all the time! That is my story and I’m sticking to it. THIS IS DELICIOUS….FYI! So do not judge me until you try it.
Part of our Chic Chocolate Cooking Class, we really had to have more than just sweets all the way through and so our menu did take on a bit of a Mexican theme, a cuisine with which I am totally in love. (Probably something to do with the chocolate they use indiscriminately!!)
Whip up a batch of this the next time you have left over Brew Choc grounds and let me know what you think! And of course, don’t forget all those amazing health benefits you are eating as you polish this off…
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 cloves garlic
- 1/2 red chilli
- 1-2 Handfuls herbs of choice (I used a combo of mint, Italian parsley and coriander leaves)
- Pinches pink salt flakes BUY
- 1 spring onion/ shallot
- 50 Grams fresh lemon juice
- 1 Tablespoon Brew Choc left over grounds after you have brewed and sipped! BUY
- 1-2 avocados, ripe
Do
- 1
Place all ingredients except avocado into Thermomix bowl and blend 3 sec/speed 6.
- 2
Add avocado and blend further 3 sec/speed 4.
- 3
Eat on crackers, as a dressing for anything Mexicano! (Think Quesadillas, enchiladas, wraps, chilli con carne!)
