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Chocolate rice and chicken with mole.

Hotelier India looks at the role chocolate plays in hotel menus and its more recent introduction into main courses.

The next time round you are indulging in a chocolate fondant or a bar of chocolate, instead of a fruit from the basket; you need not feel too guilty.

Researchers from the Hershey Centre for Health and Nutrition in the US found that powdered dark chocolate has more anti-oxidants and polyphenols, believed to protect us from cancer and cardiac conditions.

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They compared single servings of dark chocolate, cocoa and hot chocolate mix with fruit juices.

The research shows that chocolate and cocoa have more antioxidant activity and more flavonols (health giving plant chemicals) than fruit juices and thus, is a ‘Superfood’ in its own right.

So, chocolate is healthy, yes, but in moderation. It is also a versatile ingredient. It comes in a variety of forms, flavour profiles, and colours so it lends itself well to cooking and experimentation, which chefs are now exploring to create culinary romance. And no not just in the patisserie.

“Cocoa’s anti-oxidant potential is comparable to green tea. Dark chocolate, in particular, has a very high anti-oxidant potential. Chocolate is considered dark if it has 35% percent cocoa,” reveals Anirudhya Roy, Executive Chef, Taj Land’s End, Mumbai.

The health quotient apart, chocolate has been and remains a favourite with everyone, be it in any form of dessert. Jose Ruiz Borja, Executive Chef, Renaissance Mumbai Convention Center Hotel is of the opinion that the usage of chocolate is extending beyond desserts today.

He explains, “We associate chocolate with sugar treats but if we look into the origin of the chocolate from the pre-Columbian Indians; chocolates have been consumed without sugar and only in salted preparation. Today with globalisation, we know more about other cuisines and we are more open to trying new combinations.”

“Chocolate isn’t just used in confectionary, drinks and sweet spreads. It can also be used in the kitchen and can be added to a variety of savoury dishes,” states Chef Anirudhya Roy.

Amit Bharadwaj, Executive Chef, Alila Diwa, Goa adds a new dimension, “The taste notes in bitter chocolate (read high cocoa chocolate) are complicated and blend well with cumin, red chilly and smoky flavours, in usage with chicken. It adds a depth of flavour that helps take the gamey nature of the dark meat to another refined level.”

Chocolate can be used for savoury dishes especially dark chocolate. The national dish of Mexico is a dish called mole, a savoury sauce made form bitter chocolate with spices.