In Italian it reads: Chocolate conchiglie rigate (sea shells pasta) with onions and cheddar cheese.
Chocolate pasta?!? Oh yeah your eyes is not tricking you.
Where did I get this idea? David Rocco’s Dolce Vita series. Oh it was I think more than a year ago. But the thought of adding chocolate sauce to pasta remains vivid in my mind until this day.
Just so happen that I was hungry yesterday night. So I decided to try adding chocolate to pasta since I’m only making a small bowl for myself.
I didn’t check out David Rocco’s penne al cioccolato with anchovies recipe. I was trying my own version ala Chef Michael Smith ‘experiment with flavours’ before trying his version.
First I saute the onions and than later add tomatoes and pepper. Notice I didn’t write tomatoes in my title post? That’s because tomatoes didn’t give an significant to this dish. Can omit it all together. Cheddar cheese is not so significant as well. 😛
Then I add water and milk powder and let it simmer for awhile. I also add a bit cornflour so the sauce can thicken faster. I don’t want to wait. Hungry already. Then I add cheddar cheese. It’s yummy enough. Can just eat like this with pasta.
Then I decided to be bold. I add in 4 thin pieces of Lindt Mocha Milk Chocolate. My love for Lindt and its famous Lindor chocolate is unconditional.
I wasn’t sure how it’s gonna taste like when I add in the pasta later. But who cares!
Stir, stir, stir… and it becomes C.H.O.C.O.L.A.T.E.
This is the final goods. Doesn’t look nice eh?
The verdict… my first Chocolate pasta is not bad and can be improved. Can be improved because it’s milky. I was imagining darker chocolate taste. Maybe it’s because of the milk powder (added quite alot haha) and also Lindt Mocha Milk chocolate. Didn’t realize this chocolate has milk in it. So this is just an experiment. I’m satisfied.
Next time I will follow David Rocco’s Chocolate Pasta recipe. Wohooo!!!