|
In the early 80's until about 1991, I owned a very successful wholesale bakery in the Northwest. I made seven varieties of a gourmet chocolate chip cookies. I believe I was the first to sell a very upscale cookie in the US. It was priced at $1.25 each and up depending where purchased. My cookie business allowed me to travel throughout the US, Canada and Japan to promote new business. While in Japan on one trip for a huge world showcase food show, I met a group from Australia who were selling Aussie Fish, shrimp and great lamb. We traded with their booth- cookies for shrimp. The folks from down-under called my cookies "Biscuits." One of the Mate's, John, remarked to me, "We love our chocolate back home." They had set up a large BBQ or Barbie and were grilling fish and shrimp all show for samples and for me to trade. John then said, "too bad we can’t grill chocolate." Well that’s all it took for me. When I arrived back in the States I had already thought of how to use chocolate on the BBQ. I created a Chocolate Barbeque Sauce. Now this sauce is not unlike a Mexican style Mole but a bit more spicy and not quite as thick in viscosity. The sauce was and still is the hit of the BBQ event and always draws questions such as "What is in this?" Just enough chocolate to give it a different flavor profile, subtle but excellent with Chicken, Pork or Beef Ribs. Not so great on Fish. Head over to the recipes page for the recipe. EAT In the early 80's until about 1991, I owned a very successful wholesale bakery in the Northwest. I made seven varieties of a gourmet chocolate chip cookies. I believe I was the first to sell a very upscale cookie in the US. It was priced at $1.25 each and up depending where purchased. My cookie business allowed me to travel throughout the US, Canada and Japan to promote new business. While in Japan on one trip for a huge world showcase food show, I met a group from Australia who were selling Aussie Fish, shrimp and great lamb. We traded with their booth- cookies for shrimp. The folks from down-under called my cookies "Biscuits." One of the Mate's, John, remarked to me, "We love our chocolate back home." They had set up a large BBQ or Barbie and were grilling fish and shrimp all show for samples and for me to trade. John then said, "too bad we can’t grill chocolate." Well that’s all it took for me. When I arrived back in the States I had already thought of how to use chocolate on the BBQ. I created a Chocolate Barbeque Sauce. Now this sauce is not unlike a Mexican style Mole but a bit more spicy and not quite as thick in viscosity. The sauce was and still is the hit of the BBQ event and always draws questions such as "What is in this?" Just enough chocolate to give it a different flavor profile, subtle but excellent with Chicken, Pork or Beef Ribs. Not so great on Fish.
|
