Savoury Chocolate

As tomato ketchup, mango chutney, redcurrant jelly and plum sauce are all commonly accepted condiments for savoury foods, why do so many people throw up their hands in horror at the idea of using chocolate in savoury recipes? There is a long history of mixing sweet ingredients with savoury. Just consider Middle Eastern, Thai, Chinese and Sicilian cuisines: fine examples of culinary traditions whose ‘agro dolce’ dishes are much loved and transcend geographical boundaries. When I add chocolate to a savoury recipe it is to bring an extra dimension of depth and flavour to the dish, and sometimes a hint of sweetness. You can use sweetened chocolate, unsweetened cocoa or Chocolate Balsamic Glaze.