Flying SquidM to Lemmy [email protected] • 5 months agoI feel this way about cinnamon.lemmy.worldimagemessage-square142fedilinkarrow-up1608arrow-down110file-text
arrow-up1598arrow-down1imageI feel this way about cinnamon.lemmy.worldFlying SquidM to Lemmy [email protected] • 5 months agomessage-square142fedilinkfile-text
I know you’re convinced that a little cinnamon improves your chili. You are incorrect on this conviction.
minus-square@[email protected]linkfedilink3•5 months agoI can’t tell if you’re joking. If you’re not, do you mean like baking chocolate, ultra dark chocolate? Or like dark Ghirardelli chocolate chips
minus-square@[email protected]linkfedilink5•5 months agoI’ve used dark chocolate chips before, yes. I think they were Ghirardelli. And no, not joking. Chocolate without the fat/sugar is bitter, and bitter flavors can add a lot if they’re mixed in correctly.
minus-square@[email protected]linkfedilinkEnglish3•5 months agoMost popular chili recipes have cocoa powder as an ingredient now. Adds a nice bit of earthiness to the chili.
minus-squareSippy Cuplinkfedilink1•5 months agoIt takes an excruciatingly small amount of chocolate, if you add too much it just tastes like chocolate. But it is good. Same with a touch of cinnamon. Very small amounts just to add some depth.
I can’t tell if you’re joking.
If you’re not, do you mean like baking chocolate, ultra dark chocolate? Or like dark Ghirardelli chocolate chips
I’ve used dark chocolate chips before, yes. I think they were Ghirardelli.
And no, not joking. Chocolate without the fat/sugar is bitter, and bitter flavors can add a lot if they’re mixed in correctly.
Most popular chili recipes have cocoa powder as an ingredient now. Adds a nice bit of earthiness to the chili.
It takes an excruciatingly small amount of chocolate, if you add too much it just tastes like chocolate. But it is good. Same with a touch of cinnamon. Very small amounts just to add some depth.