3 surprising ways to cook with chocolate

When the Day of Love is over, you’re usually stuck with a lighter wallet and a box of half-eaten chocolates. This year, don’t bring the sweet stuff to work or bake it into measly ol’ cookies; put that cocoa gold to work on the savory side of the kitchen. Chopped, melted or luxuriously spread, here are three ways to make all that leftover chocolate the star of your next meal.

1. Crostini Cut a French baguette into ¼-inch thick slices. Arrange the slices on 2 rimmed baking sheets. Bake in 375-degree oven for 2 to 3 minutes, or until toasted. Meanwhile, in a double boiler, melt a 4.25-ounce bar of dark chocolate. Remove from heat and combine in a bowl with ¼ cup of saba*. Spread 1 teaspoon chocolate saba sauce atop each toasted baguette slice, then sprinkle with coarse kosher salt and orange zest. (*Saba, a sweet condiment made from grape must, is sold at specialty stores and Italian markets such as DiGregorio’s Market, 5200 Daggett Ave., St. Louis, 314.776.1062, digregoriofoods.com.)

2. Salad Finely chop 2 tablespoons each of bittersweet chocolate and shelled, roasted pistachios. Set aside in separate small bowls. Roughly chop 3 dried figs and toss them with 1 teaspoon of honey in a small bowl. Rinse 2 cups of baby arugula and place in a medium-size bowl. In a jar with a lid, combine 1 tablespoon of Dijon mustard, 3 tablespoons of Sherry vinegar, a generous pinch of kosher salt and 5 tablespoons of olive oil. Shake vigorously to combine. Spoon 4 tablespoons of the vinaigrette over the arugula and toss gently to coat. Serve the dressed arugula in 2 salad bowls alongside the pistachios, chocolate, honeyed figs and shavings of fresh salty pecorino, adding each accoutrement and the remaining vinaigrette as desired. 

3. Chili In a Dutch oven or large pot, saute 1 chopped onion and 1 chopped orange bell pepper in olive oil until the onion is translucent. Stir in 3 diced garlic cloves, ½ teaspoon of crushed red pepper flakes, 1 tablespoon of chili powder, ½ teaspoon of ground cinnamon, ¾ teaspoon of salt and 2 teaspoons each of cumin, ground coriander and dried oregano and saute until fragrant, about 30 seconds. Add in 6 cups of vegetable broth, 1 cup of washed green lentils, 1 15-ounce can of tomatoes and any combination of 2 pounds of chopped root vegetables (Carrots and sweet potatoes are nice.). Bring to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes, then stir in 1½ ounces (about ¼ cup) of semisweet chocolate, until it melts. Season with salt and freshly ground black pepper to taste. Serve over cornbread.