When you think of chocolate, an image of sweetness probably comes to mind first. But did you know that chocolate can also be a fantastic addition to savoury dishes? In Italy, chocolate is used not only for dessert, but also as a condiment for pasta. In this recipe, we combine pasta with the intense flavour of creamy gorgonzola, the crunch of walnuts, and the earthy taste of dark chocolate. The result is a dish that will surprise your taste buds and amaze your guests.

Chocolate in savoury dishes

Chocolate does not always have to be sweet. It is the addition of sugar that makes chocolate sweet, but its pure form can add a slight bitterness and depth to a dish. In this recipe, we use dark chocolate from 100% cocoa, which adds a subtle earthy and nutty flavour to the paste. This unique twist makes it a perfect dish for special occasions or when you want to treat yourself to something special.

Recipe for savoury pasta with chocolate

Let's get right to work with this delicious recipe that is enough for two people. It doesn't take long to make, but the combination of flavours will keep you coming back for more. This summer pasta is after Sue Quinn's recipe from Cocoa Magazine.

Ingredients:

- 30 grams of walnuts
- 220g dried tagliatelle (or fresh pasta)
- 1 teaspoon unsalted butter
- 2 garlic cloves, finely chopped
- 80 ml of cream
- 3 teaspoons dry white wine
- 100 grams of gorgonzola
- 40 g Parmesan cheese
- fine lemon zest from half a lime
- salt and pepper to taste
– Akkesons 100% dark chocolate

Preparation:

1. Toast the walnuts

Preheat the oven to 180 degrees Celsius. Spread the walnuts out on a baking tray and roast them for about 10 minutes, shaking the tray halfway through. Once they are lightly toasted and cooled, coarsely chop them.

2. Cook the pasta

While the nuts roast, cook the tagliatelle in a large pan of boiling salted water. Cook the pasta for one minute shorter than indicated on the packet to keep it slightly al dente.

3. Make the sauce

Put the butter, garlic and rosemary in a small frying pan and fry over medium-high heat until it starts to sizzle and smells delicious. Be careful not to burn the garlic.

4. Add cream and cheese

Add the cream, white wine and 60 ml of the pasta cooking water and simmer gently. Then stir in the gorgonzola and Parmesan cheese and stir until the cheese is completely melted. If the sauce is still not creamy enough add more pasta water to make a creamy sauce. Add the lemon zest and black pepper. Taste the sauce and adjust the seasoning to taste with salt and pepper.

5. Combine pasta and sauce

Drain the pasta and catch some of the cooking water. Return the pasta to the pan and add the sauce. Mix well and, if necessary, add some of the cooking water left behind to loosen the sauce.

6. Add nuts and chocolate

Fold most of the toasted walnuts into the pasta and add some grated dark chocolate for extra flavour. Serve the pasta with extra gorgonzola, the remaining walnuts and a generous amount of grated dark chocolate or chopped cocoa nibs.

Enjoy a delicious summer meal!

This pasta with gorgonzola, walnuts and chocolate is a delicious surprise for your guests or yourself. It is a dish that is both comfort food and a culinary experience. With this combination of creaminess, crunch and a subtle chocolate flavour, it is a perfect choice for those looking for pasta that is a little different from the usual.

Various bars 100% dark chocolate

Curious about different bars of 100% dark chocolate and how each bar has its own flavour tones? Then check out our range of this type of chocolate.