Hey Everyone! The Utah Chocolate Show was a hit! I can't believe I have never been, but I can say, I won't miss it again! Talk about chocolate and goodies- EVERYWHERE! It was so neat to see so many amazing booths displayed with all sorts of chocolates, baked goods, candies, cake decor, and much more! Brian and I had a fun time, and can't wait to be there next year!
A HUGE shout out to Chef Brian! Chef Brian did a demo at the Chocolate Show this year, here is the recipe, I will be making this next week, I CAN'T WAIT!
Shirley J Chocolate Mole
Ingredients:
2 ancho chilies
2 chilis negros
1 guajillo chili (Sear the chilies in a dry non-stick pan until they start to show black marks. Then cover with hot water and let them soak for about 20 minutes)
4 medium tomatillos (boiled in water until they are soft, and then discard the water)
1 c. diced green chilies
1 c. toasted almonds
2 T. roasted garlic
1 T. dried oregano leaves
1 T. Shirley J Chicken Bouillon
1 T. Cumin
2 oz. unsweetened chocolate (chopped)
2 c. Water
1/2 c. Shirley J Universal Sauce
2 lb. cooked pork roast or chicken
Directions:
In a blender combine the chilies, green chilies, tomatillos, almonds, garlic, cumin, bouillon, and chocolate and blend until smooth. In a large sauce pan mix the water and the universal sauce together with a whisk and simmer for about 4 minutes add the chili and chocolate mix and oregano, then whisk until it is smooth pour over the pork or chicken
(Depending on the blender it may be necessary to add 1/2 cup of water to help the ingredients to smooth out.)
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