COCOA IN THE VEGETABLE KITCHEN

Cauliflower with cocoa? Cocoa and beetroot? YES! That’s perfect pairing – in other words: the perfect taste match. And there’s more of it here! Simple, delicious. I’m sure there’s something for you too.

Cocoa in sweets, cocoa in desserts, cocoa in biscuits and cakes, many people love it and most people know it! Game, lamb or beef dishes with cocoa are also well known as classics of fine cuisine. But vegetables with cocoa? That’s a little less ordinary and at least as delicious. We have rummaged through our kitchens, pots, minds and recipes for you. On your marks: ready to try it out!

Cauliflower fans and cocoa lovers take note! Today we present you with a unique combination: cauliflower blanched in salted water until al dente and briefly sautéed in butter sprinkled with unsweetened cocoa powder such as our Criollo. This creation is a delight. If you like it a little sweeter, you can also try our Especials: Especial no. 4 brings its delicate caramel note into play, while Especial no. 5 has a somewhat earthier and woodier aroma. You can achieve two sweeter variants with our Sinnerman forte cinnamon cocoa or with the delicate Nude vanilla cocoa. A tip: You can lift the Sinnerman cocoa with chopped, toasted hazelnuts and a little lime juice. And a pinch of cumin is fine with the Nude version! If you’re a vegan and want to take this perfect flavour pairing a little further, you can make a great tasting vegan veggie blend out of soft-cooked cauliflower, dates, cocoa, ground flaxseed, unsweetened almond or oat milk and a good pinch of bourbon vanilla – all whizzed up well in the blender! – to create a delicious vegan chocolate pudding.

A very special chapter – especially at Becks cocoa is: cocoa and beetroot. Since August 2020, there has been a new cocoa creation from our company: BEET me up! with an addition of beetroot, a little mustard, allspice, juniper berries and cloves. This drinking chocolate is also a delight not only in the cup – whether hot or cold. We sent samples to some of our favourite bloggers and they got started. In addition to sweet recipes like those from Klara & Ida, Madame Dessert and Der Kuchenbäcker, they have also developed savoury variants.

A very special chapter – especially at Becks cocoa is: cocoa and beetroot. Since August 2020, there has been a new cocoa creation from our company: BEET me up! with an addition of beetroot, a little mustard, allspice, juniper berries and cloves. This drinking chocolate is also a delight not only in the cup – whether hot or cold. We sent samples to some of our favourite bloggers and they got started. In addition to sweet recipes like those from Klara & Ida, Madame Dessert and Der Kuchenbäcker, they have also developed savoury variants.

Klara & Ida created a baked cheese polenta with pan-fried mushrooms and beetroot sauce – seasoned with BEET me up! – and a lamb’s lettuce salad for us and you. Janine from nutsandblueberries cooked a chilli sin carne – chilli without meat, but with beetroot, cocoa, red wine and walnuts. Are you ready to try it again?

Heavenly Sunday, Mexican chocolate sauce and a dessert with onions

We love them in the morning, at lunchtime, in the evening, always: our cherry tomatoes Tomato Chill Bill from the grill or from the (grill) oven, spiced with real vanilla and our delicately fruity Chill Bill cocoa! The recipe is simple and easy and on the table in fifteen minutes – a delicious accompaniment to meat, fish, other vegetables, rice and potatoes or simply fresh bread.

Speaking of bread! It’s not a vegetable, but it goes with it. And you can also prepare a heavenly Sunday breakfast for yourself and your loved ones: with our BecksCocoa chocolate bread You should only start preparing it before Sunday morning. The dough needs between 25 and 38 hours to mature thoroughly. But it’s worth the time, the result is stunning!

Legendary and like a bridge between meat, vegetables and bread is the Mexican Mole Poblano, a hot chocolate sauce made from the basic ingredients cocoa, chilli and spices. It goes with almost everything. There are probably as many different mole recipes in Mexico as there are curries in India or pestos in Italy – often the sauce is part of the family tradition. Sour vegetables or fruits such as tomatoes, oranges or tamarinds, sweet fruits such as pears, plums or sultanas, onions, nuts and intense spices such as coriander, garlic, pepper, cloves and cinnamon are added. To start making mole, we recommend the unsweetened Becks cocoa™.

Criollo.

And finally, would you like a dessert? Yes, even with vegetables. You can experience the tried-and-tested chocolate mousse in a whole new way by refining it with onions and cocoa. With onions? REFINED? Yes, it tastes good, try it right away: Just chop the onions before serving, fry them in a little oil and dust them with a teaspoonful of Especial no. 4. Then pour over your cooled, finished mousse. Delicious!

By the way, you can make a delicious vegan mousse with avocado. Add honey (if you don’t want to use honey, use alternatives such as agave syrup or rice syrup) and unsweetened cocoa powder such as our Criollo: this is simply 100% best cocoa, tart, without sugar, refined without additives – a piece of South America to enjoy and perfect for your chocolate mousse. If you like, you can add other ingredients such as coconut milk and peanut butter. Or silken tofu. To make the cream fluffy, use vegan “beaten egg whites” made from aquafaba (chickpea water). Simply whip it with a hand blender for a few minutes and you will get a firm vegan snow foam to fold in).

Now for the pots and pans: Which of our recipes do you want to try out? Which one did you like best? Which of your favourite recipes with cocoa do you often make yourself in your kitchen? What tricks do you use? Can you tell us?

#vegetable cuisine #cacao #perfectpairing #livebeckscocoa #klaraundida #derkuchenbaecker #madamedessert #cauliflower #mexicanfood