Blogwatch: Chocolate Pasta
Chocolate pasta, anyone? While it may not be everyone's cup of tea, Garrett of Garrett's Table deserves credit for his creativity. His Chocolate Pasta is served with a raspberry coulis and a grating of white chocolate as the "cheese." Certainly interesting, but I'm not sure that I'd eat this over a crème brûlée. Has anyone made or eaten anything like this before? Yea or nay?
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17 Comments:
OMG yes...a very dear friend of mine, with questionable but well-meaning taste in food, served us a frighteningly similar thing at a dinner party about 17 years ago. That's around the time chocolate first debuted...and failed miserably soon after. I believe that his was fettuccini, as well, and oddly enough he too used a raspberry sauce on it. Oh! The horror!
Deb07 at 8:03PM on 03/03/09
A bummer one has to sign-up to a mailing list for the recipe...
Zelnox at 8:11PM on 03/03/09
there is a wonderful ice cream shop located in the town where my friends live in germany. the italian owner serves "spaghetti eis," which consists of vanilla ice cream put through a potato ricer so that it resembles noodles, raspberry coulis for tomato sauce, and grated white chocolate for parmesan. a ball of frozen whipped cream is hidden under the noodles.
i wish i were eating some right now...
cybercita at 8:26PM on 03/03/09
I had chocolate pasta with strawberry sauce once and it was delicious. It's not super sweet like a lot of other desserts. However, I certainly would not serve it over a creme brulee.
ProfessorChaos at 10:01PM on 03/03/09
A friend once excitedly cooked chocolate pasta for the first time for a dinner party, oh, I guess about fifteen or seventeen years ago. She was in the catering business and we expected great things. How was it? Absolutely vile. We pitched it and sent out for pizza.
Tokyorosa at 12:38AM on 03/04/09
My mom once made chocolate pasta in butter and sprinkled with powdered sugar. It was interesting...good, but I think I expected something sweeter.
saelha at 6:20AM on 03/04/09
I, too have fond memories of spaghetti ice cream on trips to Germany as a child--I guess it is a german thing? Vanilla ice cream put through a ricer or something, with a strawberry sauce and coconut "cheese". I have been thinking about trying to make it for my kids!
pheater at 10:04AM on 03/04/09
I had some once that I bought at a chocolate exhibit at a museum. Per a suggestion on the package, I used it in a savory preparation: chicken mole. it was actually quite good! it didn't seem to me like it would work well with sweet things though.
peachfish at 10:06AM on 03/04/09
NAY!
Growing up, I loved cooking and my goal in life was to have my very own tv cooking show (that was way before Food Network, when the only cooking shows were on PBS). I would always request kitchen gadgets for holiday gifts. Mom bought me a Ronco pasta extruder for Christmas one year. It came with a recipe for chocolate pasta. I made it once. Once was too many times...
MollieBeth at 10:27AM on 03/04/09
Wow, surprised to see negative responses. I've been thinking about doing something similar--I made corn pasta a while ago (well, half corn and half wheat, so it'd have enough gluten to stick together), and came away convinced that while it was pretty gross as a side dish, it'd be great as a dessert. Chocolate would be even better, I'd think.
The trick, I'd think, is getting the pasta sweet enough. Adding sugar to the dough would probably not work so great--you'd have to add a lot to have an effect, and then it would probably dissolve into a syrupy slime while cooking. Low-calorie sweeteners would probably work well, if you can tolerate the undertaste.
skizziks at 12:07PM on 03/04/09
@skizziks Agreed re: sweetness issue. Thing is, I don't think you could add any sugar to the dough at all. I learned the hard way by deep-frying pre-sweetened beignets. Melting point of sugar is soooo low, no way even a small amount could withstand any kind of boiling. I guess you have to rely on the sauce to add sweetness.
Michele Humes at 12:28PM on 03/04/09
Doncha just love it when you forget to close html tags? :]
Michele Humes at 12:29PM on 03/04/09
Does anyone remember Ron Popeil making this on his long-running infomercial for the Popeil Pasta Maker? One of his daughters was tasked with making chocolate pasta. I was well received, but what has the man made that flopped? Spray-on hair? Showtime Rotisserie? Pneumatic toilet plunger (which I oddly enough saw about 30 minutes ago at a store)? The man is a genius!
ccooper at 1:30PM on 03/04/09
I made chocolate pasta once, also with raspberries to complement. It was a long, arduous process, and the result were starchy noodles with a vague, watery chocolate taste. I'd not make (or eat!) it again.
tiffdyer at 2:00PM on 03/04/09
My girlfriend once made chocolate ravioli with a chocolate ganache inside, and a chocolate sauce. They were excellent, but also VERY rich. I could only eat one or two at a time. They were more savory than sweet, and I would definitely eat them again.
razorangelwings at 2:47PM on 03/04/09
Hm....seems like this is one dish I won't be trying in the near future...unless someone wants to make it for me haha
Grace Kang at 4:50PM on 03/04/09
I have a package of pasta from a museum exhibit too. One of those things I haven't known what to do with. The mole suggestion above sounds good.
aharste at 2:24PM on 03/05/09