{"id":40932,"date":"2023-05-11T10:34:05","date_gmt":"2023-05-11T08:34:05","guid":{"rendered":"https:\/\/horecamagazine.be\/le-chocolat-dans-tous-ses-etats-sales\/"},"modified":"2023-05-11T10:34:08","modified_gmt":"2023-05-11T08:34:08","slug":"le-chocolat-dans-tous-ses-etats-sales","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-chocolat-dans-tous-ses-etats-sales\/","title":{"rendered":"Le chocolat dans tous ses \u00e9tats \u2026 sal\u00e9s !"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb header_4_text_color=\u00a0\u00bb#b56a20″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ link_font=\u00a0\u00bb||||on||||\u00a0\u00bb]<\/p>\n

Entre poulet mexicain, Cocoa Valley et expo \u00e0 l\u2019Amigo<\/b><\/span><\/h4>\n

Saison oblige, entre Saint Valentin et P\u00e2ques, voici revenue l\u2019heure de parler \u2026 CHOCOLAT\u00a0! Petits c\u0153urs ou \u0153ufs en chocolat, vive la tradition\u00a0!\u00a0<\/span><\/p>\n

Mais si cette fois nous parlions chocolat \u2018sal\u00e9\u2019\u00a0?<\/strong><\/p>\n

Chacun le sait m\u00eame si peu s\u2019y emploient, oui, il y a bien une cuisine au chocolat. Pas facile \u00e0 trouver dans une abondante litt\u00e9rature \u2018chocolat\u00e9e\u2019, complexe \u00e0 \u00e9quilibrer dans les recettes et curieux \u00e0 d\u00e9guster si mal dos\u00e9, le cacao se retrouve, bien plus souvent qu\u2019il n\u2019y para\u00eet, en cuisine. Dans la sauce d\u2019un gibier, d\u2019une volaille, d\u2019un b\u0153uf bourguignon, d\u2019un filet de porc et m\u00eame d\u2019un poisson ou encore dans des p\u00e2tes au cacao\u00a0! L\u2019audace des chefs les plus cr\u00e9atifs n\u2019a pas de limite\u00a0!<\/span><\/p>\n

Retour aux sources<\/b><\/span><\/h4>\n

Pour rappel, si l\u2019on trouve trace des premi\u00e8res plantations de cacaoyers d\u00e8s l\u2019an 400 chez les Mayas, c\u2019est d\u00e8s le d\u00e9but que, seule, la pulpe des cabosses est consomm\u00e9e pour sa saveur rafra\u00eechissante. Tout r\u00e9cemment, cette pulpe et plus particuli\u00e8rement son eau savoureuse, connait une nouvelle utilisation chez nous. Mais \u00e0 \u00e9poque, les f\u00e8ves sont d\u00e9laiss\u00e9es car jug\u00e9es trop am\u00e8res. Elles serviront alors de monnaie d\u2019\u00e9change et plus tard, une fois trait\u00e9es, elles deviendront l\u2019embl\u00e9matique poudre de cacao que nous connaissons tous. Le cacao, utilis\u00e9 comme rem\u00e8de \u00e0 diverses pathologies de l\u2019\u00e9poque donne aujourd\u2019hui encore \u00e9nergie au corps et vitalit\u00e9 au moral\u00a0! Mais depuis tr\u00e8s longtemps, voire depuis ses d\u00e9buts de consommation, il est utilis\u00e9 comme \u00e9pice dans la cuisine locale des Azt\u00e8ques et d\u00e9sormais aussi dans la n\u00f4tre.\u00a0<\/span><\/p>\n

Tout le monde a au moins une fois dans sa vie ouvert un livre consacr\u00e9 au chocolat. Mais tout le monde n\u2019a pas go\u00fbt\u00e9 ce qui repr\u00e9sente l\u2019un des incontournables du Mexique, le \u2018Mole poblano\u2019 (se prononce \u2018mo l\u00e9\u2019). Un plat \u00e0 base de poulet, d\u2019une infinit\u00e9 d\u2019\u00e9pices, d\u2019autres ingr\u00e9dients (piments, fruits secs, banane plantain, \u2026) et de cacao amer. Un plat traditionnel dont tous les Mexicains se r\u00e9galent encore aujourd\u2019hui lors de la c\u00e9l\u00e8bre F\u00eate des morts, \u00e0 l\u2019occasion d\u2019un mariage, d\u2019une naissance ou m\u00eame en version street-food. Les p\u00e2tes au cacao, telles les tagliatelles, sont elles aussi, originaires d\u2019Am\u00e9rique Latine. Et ce n\u2019est pas sans surprise que l\u2019on a pu voir quelques candidats de Top Chef s\u2019essayer \u00e0 leur pr\u00e9paration.<\/p>\n

\"\"<\/span><\/p>\n

Le chocolat en cuisine \u2018sal\u00e9e\u2019 \u00e0 la mode\u00a0?<\/b><\/span><\/h4>\n

Aucun doute l\u00e0-dessus, de nombreuses \u00e9pices se marient parfaitement avec le chocolat. Les Chocolatiers de l\u2019Ann\u00e9e au Gault&Millau l\u2019ont encore bien d\u00e9montr\u00e9 en int\u00e9grant \u00e0 leurs pralines mille et une \u00e9pices\u00a0: poivre rose ou noir, cardamome, yuzu, graines de moutarde, beurre sal\u00e9, piment, coriandre, basilic, \u2026 Les saveurs se d\u00e9cuplent \u00e0 l\u2019infini et les papilles s\u2019\u00e9veillent en tous sens\u00a0!\u00a0<\/span><\/p>\n

Quant aux recettes les plus culinaires, elles int\u00e8grent souvent un carr\u00e9 de chocolat \u00e0 une sauce noire pour gibier ou \u00e0 une volaille, en rappel au fameux Mole mexicain. Les plus audacieux ajoutent m\u00eame du chocolat \u00e0 la sauce de leur poisson. Tel, Fr\u00e9d\u00e9ric Bau avec sa recette de \u2018Cabillaud, sauce chocolat au lait fum\u00e9e et b\u00e9arnaise de th\u00e9 vert\u2019 dans sa tr\u00e8s int\u00e9ressante \u2018Encyclop\u00e9die du Chocolat<\/strong>\u2019 de l\u2019Ecole du Grand Chocolat Valrhona.\u00a0<\/span><\/p>\n

En Haute-Savoie, ce sont les producteurs-transformateurs, Serge et Carine Ngassa des plantations camerounaises \u2018Cocoa Valley<\/strong>\u2019 qui, avec une vingtaine de chefs de restaurants locaux, ont publi\u00e9 un ouvrage d\u00e9di\u00e9 \u00e0 la cuisine essentiellement sal\u00e9e du chocolat. Des artisans hyper dynamiques et aussi cr\u00e9atifs que nous avons connus par notre embl\u00e9matique \u2018P\u00e2tissier des t\u00eates couronn\u00e9es\u2019, Micha\u00ebl Lewis-Anderson (ex Wittamer).<\/p>\n

\u00ab Ce livre raconte notre parcours de producteurs-transformateurs, explique Serge Ngassa. L\u2019id\u00e9e des recettes est n\u00e9e avec une vingtaine de chefs locaux de renom et deux p\u00e2tissiers qui utilisent notre cacao. Il m\u2019arrive de les emmener sur nos plantations au Cameroun. Cela leur permet de nourrir leur cr\u00e9ativit\u00e9, leur curiosit\u00e9 et au final de leur donner des id\u00e9es originales de recettes \u2018sal\u00e9es\u2019 avec notre chocolat. Vous y d\u00e9couvrez, par exemple, le pigeon Cl\u00e9op\u00e2tre avec sauce \u00e0 la moutarde, jus de betterave et chocolat blanc. Une escalope de foie gras poch\u00e9e dans une marinade de chocolat, jus de poire et paillettes de chocolat noir. Ou encore un homard avec sauce, servie dans une cabosse, au gingembre, beurre de cacao, chocolat noir, gru\u00e9s de cacao. Ces recettes sont \u00e0 la carte de leur restaurant mais aussi dans ce livre paru en d\u00e9cembre dernier et que l\u2019on peut se procurer via notre site\u00a0<\/span> www.cocoavalley.fr<\/a>.\u201d<\/p>\n

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En Belgique, point de vue et projet de Jean-Philippe Darcis et Marc Ducobu<\/b><\/span><\/h4>\n

\u00ab\u00a0Personnellement, explique Jean-Philippe Darcis, je trouve assez p\u00e9rilleux, voire contre nature pour le poisson, de travailler le chocolat en cuisine. Mais le cacao utilis\u00e9 parcimonieusement peut \u00eatre un bon liant pour la sauce du gibier. On fait souvent une sauce l\u00e9g\u00e8rement sucr\u00e9e avec le gibier. L\u2019amertume du cacao apporte des saveurs diff\u00e9rentes sans \u00eatre trop douces. En d\u00e9coration, une petite plaque de chocolat peut agr\u00e9menter un foie gras ou un fromage et le gru\u00e9 de cacao peut apporter du croquant et de l\u2019amertume. Je consid\u00e8re alors le cacao en tant qu\u2019\u00e9pice, comme la f\u00e8ve tonka, par exemple.\u00a0\u00bb<\/span><\/p>\n

Pour Marc Ducobu\u00a0: \u00ab\u00a0Certains tentent de faire le \u2018buzz\u2019, de faire parler d\u2019eux, en ajoutant du chocolat \u00e0 leur recette. Ce n\u2019est parfois que dans un but m\u00e9diatique. D\u2019autres font des essais qui peuvent parfois aboutir. Mais je reconnais qu\u2019il m\u2019arrive aussi d\u2019ajouter un carr\u00e9 de chocolat noir \u00e0 ma sauce brune du gibier. Cela fonctionne bien. J\u2019ai m\u00eame un copain qui r\u00e9alise une cro\u00fbte de gru\u00e9 de cacao, f\u00e8ves concass\u00e9es torr\u00e9fi\u00e9es au four, sel, poivre et enroule la viande dedans avant de la cuire. Le gru\u00e9 donne des notes cacaot\u00e9 fum\u00e9es. Alors, pourquoi pas\u00a0?\u00a0\u00bb<\/p>\n

Actu de saison\u00a0: une expo d\u2019\u0153ufs de P\u00e2ques \u2018signature\u2019 \u00e0 l\u2019H\u00f4tel Amigo<\/b><\/span><\/h4>\n

Initi\u00e9 par les deux amis, membres de Relais & Desserts, Jean-\u00adPhilippe Darcis et Marc Ducobu, une grande exposition d\u2019\u0153ufs en chocolat \u2018signature\u2019 d\u00e9butera le 28 mars prochain \u00e0 l\u2019H\u00f4tel \u00adAmigo (Bruxelles). Pr\u00e8s de 30 chocolatiers belges y pr\u00e9senteront leurs cr\u00e9ations personnalis\u00e9es dans un amical esprit de partage. Un \u00e9v\u00e9nement prestigieux destin\u00e9 \u00e0 mettre sous le feu des projecteurs le savoir-faire de l\u2019art chocolatier belge. Une fois n\u2019est pas coutume de mettre \u00e0 l\u2019honneur cette belle profession comptant parmi les plus artistiques en Belgique.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

[ Jo\u00eblle Rochette ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Entre poulet mexicain, Cocoa Valley et expo \u00e0 l\u2019Amigo Saison oblige, entre Saint Valentin et P\u00e2ques, voici revenue l\u2019heure de parler \u2026 CHOCOLAT\u00a0! Petits c\u0153urs ou \u0153ufs en chocolat, vive la tradition\u00a0!\u00a0 Mais si cette fois nous parlions chocolat \u2018sal\u00e9\u2019\u00a0? Chacun le sait m\u00eame si peu s\u2019y emploient, oui, il y a bien une cuisine […]<\/p>\n","protected":false},"author":5,"featured_media":40584,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-40932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe chocolat dans tous ses \u00e9tats \u2026 sal\u00e9s ! | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le chocolat dans tous ses \u00e9tats \u2026 sal\u00e9s !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/le-chocolat-dans-tous-ses-etats-sales\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le chocolat dans tous ses \u00e9tats \u2026 sal\u00e9s ! 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