Typically you would use 100% cacao not chocolate in savoury dishes, quite simply because it doesn’t contain sugar. Think of cacao as a condiment, you use it like salt and pepper as a building block of flavour.
There are three ways to use cacao in savoury recipes: grated over the top of something like a risotto, cooked in something like a casserole, or added in at the end to something like gravy.
Find out more about cooking with cacao here.
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