can G&B cocoa substitute for dark choc in a chilli recipe? Urgent

[overthemill]

ahh just realised what i though was G&B dark choc is MILK choc!! Making new chilli recipe and it calls for dark choc grated. Does anyone know/think cocoa would be ok instead? I really was looking forward to this and been cooking it salivating...

I have been known to put milk chocolate in! Cocoa is probably better.

I would leave it out altogether or maybe use coffee (Jamie sticks coffee in his).

does he? hmm. it may be ok then. could race to shops but have sick dd and trying v hard to stick to budget (by cooking around what we have in ]and seasonal food. Hence veggie chilli with aubergine

( I have also been known to put coffee AND chocolate in )

I'm an experimental cook.

instant coffee?

Fine. The recipe basically uses drinking strength black coffee (ie liquid) instead of stock. I use instant.

If that is Simon Rimmer's recipe, I have done just that, and it was fine - don't put too much in though.

I have always used the spent coffee grounds from my coffee pot.

beenbeta you are joking, aren't you...

well, i added a big teaspoon of cocoa and it was delicious. will definitely cook it again, served it with yoghurt, shredded salad stuff and pittas. Very good

suggested by my sister
recipe here

thanks to you all!

No really that is genuinely a well known standard ingredient. It is meant to replicate the flavour of the chilli being slightly burnt on to the bottom of the pan on a campfire. The alternative explanation was that cowboys would chuck the dregs of their coffee in to moisten it.

Try a good teaspoon full of instant coffee powder in a chilli made wih 500g of mince.

It works.

That's good to know. I always have powder in but sometimes no actual chocolate.

The coffee is defo an accuired taste IMO.