Sunday, May 24, 2015

Chocolate Barbecue Sauces: 3 Recipes

When I was growing up barbecues at my house were mostly on holidays: Memorial Day, Fourth of July, and Labor Day. My Dad would don his Westinghouse apron and hat and fire up the grill. I still have my Dad's apron, but not the chef's hat. Very nostalgic--and retro. Wish he were still with us. I miss him every day. He'd love these barbecue sauces (and this list of Barbecue Crime Fiction.)

If you're planning a Memorial Day barbecue, you'll want to check your stock of dark chocolate. I've posted several chocolate barbecue sauces and chocolate rubs before, but these are two of my favorites.

The first recipe is from The BBQ Report. I use a different Dark Chocolate Sauce from an artisan chocolate company, but you can always use Hershey's. The flavors will be different, but both would be good. Season your meat with some cocoa powder (unsweetened) for double chocolate goodness.


1 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Hershey’s Special Dark syrup (or another)
1/4 cup olive oil
1 small onion, diced
2 cloves garlic, chopped
1 Tbsp lemon juice
1 tsp salt
1/2 Tbsp cracked black pepper
1 tsp paprika
1 Tbsp prepared mustard
1/2 tsp hot sauce

In sauce pan, saute onions and garlic in olive oil, cooking until tender.
Stir in lemon juice, salt, pepper, paprika, and hot sauce.
Simmer for 5 to 6 minutes and reduce heat.
Stir in ketchup, vinegar, and Hershey’s Syrup.
Simmer for 15 to 20 minutes.


From the Hershey's Website comes this amazing and much more complex Chocolate Barbecue Sauce recipe, utilizing Scharffen Berger 82% dark chocolate (Scharffen Berger is owned by Hershey's). Recipe adapted from Chef Ken Gladysz at the Hotel Hershey.

1 Tbsp sweet butter, soft
4 garlic cloves, minced
1/2 Spanish onion, diced small
2 Roma tomatoes, stem removed, diced small
1 1/2 oz dark brown sugar
4 tsp ancho chili powder
4 oz apple cider vinegar
8 oz barbeque sauce
14 oz vegetable stock
1/4 tsp ground cumin
1/4 tsp cinnamon
1/8 tsp ground cloves
3 oz SCHARFFEN BERGER 82% dark chocolate
2 Tbsp cilantro, fresh, chopped
3/4 tsp salt
1/2 tsp pepper, freshly ground

Melt butter in small sauce pan over medium heat.
Add garlic and onion, sauté 5 minutes until golden brown.
Add tomatoes, stir, and sauté an additional 5 minutes.
Add sugar and chili powder, mix well, and cook for 5 minutes.
Add vinegar, reduce for 5 minutes, mixture should have a paste consistency.
Add sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well.
Bring to a boil and reduce to a slow simmer for 30 minutes.
Add SCHARFFEN BERGER chocolate and cilantro; allow to simmer for 5 minutes.
Remove sauce from heat and let stand for 10 minutes.
Puree sauce, transfer to a clean container and cool.
For best results, refrigerate for 12 hours before using.


This is a quick and easy one pot recipe! Use whatever beer or ale you have, although the chocolate stouts will add a lot of flavor.

1 Tbsp olive oil
2 large garlic cloves, minced
1/3 cup soy sauce
6 oz tomato paste
2 Tbsp Worcestershire sauce
1 tsp chipotle chili powder
2 tsp smoked paprika
1 cup Chocolate Ale (Rogue, Boulevard, Young's, Christopher Elbow)
1/3 cup brown sugar
2 ounces 75-85% dark chocolate, chopped

In saucepan over medium heat, heat olive oil.
Add garlic and saute until fragrant, about 30 seconds.
Add remaining ingredients to pot.
Simmer until thickened, about 15-20 minutes.

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