Barbecue Crime Fiction on my Mystery blog, MysteryFanfare.com.
If you're planning a Memorial Day barbecue tomorrow, you'll want to check
your stock of dark chocolate. I've posted several chocolate barbecue sauces and
chocolate rubs before, but here are two more. Both use Hershey's products-- #1
Hershey's Special Dark Syrup and #2 Scharffen Berger Dark Chocolate, but you can use what you have and enjoy best!
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.
And, of course, book mark this post for other barbecue days!
#1 CHOCOLATE BARBECUE SAUCE
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.
#2 CHOCOLATE BARBECUE SAUCE
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 tablespoon unsalted butter, soft
4 each garlic cloves, minced
1/2 Spanish onion, diced small
2 each Roma tomatoes, stem removed, diced small
1 1/2 ounces dark brown sugar
4 teaspoons ancho chili powder
4 ounces. apple cider vinegar
8 ounces barbeque sauce
14 ounces vegetable stock
1/4 teaspoon ground cumin
1/4 ground cinnamon
1/8 teaspoon ground cloves
3 oz. SCHARFFEN BERGER 82% dark chocolate
2 tablespoons cilantro, fresh, chopped
3/4 teaspoon salt
1/2 teaspoon 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.