1.12.2018
We love hearing different ways you use MIA and it doesn’t always have to be in sweet treats. Sometimes dark chocolate can work just as well and provide real depth, luxury and warmth to savoury dishes. The richness of our chocolate works brilliantly in this Black Bean Mole Soup from the cookery school – Little Kitchen in Bristol.
So with the cold weather hitting and soup definitely the dish of the season, get kitchen creative this December and tag #MIAfoodie when you post your cooking creations.
Ingredients:
15g butter
1 onion, diced
2 cloves garlic, chopped
1 tsp paprika
1 tsp ground cumin
30g MIA dark chocolate
1-2 dried chipotle chillies, rehydrated in boiling water
230g cooked black beans
300ml chicken stock
Salt and pepper
To Garnish:
Fresh sliced red chilli
Crumbled feta
Fresh coriander
Method:
For a Vegan variation, swap the butter for vegetable oil, swap chicken stock with vegetable stock and top with crushed peanuts rather than feta.