I recently returned from Oaxaca where I ate more kinds of mole than I can remember. (Of course, Oaxaca is also a center for mezcal.) I’ll never forget the duck confit enchilada in mole negro.
Mole negro has often been considered a “weird” food by Americans because it is a savory dish but contains chocolate, which we perceive as a sweet. But that a touch of sweet can send a savory dish to heaven is true and was proved last night at Caputo‘s 8th Annual Chocolate Festival. Every year, this fest features a different craft chocolate—this year’s star was Omnom, made in Iceland.
To hear more about Icelandic cuisine, go to saltlakemagazine.com. To get an idea of what marvels can be made with chocolate, read on about what was served by the chefs Matt Caputo hand-picked to play with Omnom at last night’s event. Some examples:
Justin Soelberg’s Nomad (look for a new location soon where Eggs in the City used to be) seasoned braised pork in Omnom’s Coffee + Milk + Lakkris Powder (what’s that? Basically, licorice) chocolate and served it with tomatillo salsa, radish and cilantro on a tostado.
Table X made bread using Omnom’s Lakkris + Sea Salt chocolate and topped with with Berkshire Farms pork confit with fermented tomatoes from the restaurant’s garden and their own cultured butter.
The Farm used Omnom’s 70 percent Tanzanian chocolate combined with Icelandic yogurt to make a tart topped with malted meringue and barley and cocoa nibs granola.
Water Witch served a “Malty Dog,” a mug of hot Sugarhouse malt whiskey, Ransom sweet vermouth and Omnom Barley + Chocolate “milk” whip.
Omnom’s chocolate bars and confections are available at Caputo’s. If you don’t want to cook with it, think: stocking stuffer. Or just eat it yourself.