Chocolate BBQ - the hottest thing this summer?

BrooklynQ · 05-24-2006, 07:33 AM

Oh Phil? Calling the Poohbah! You thought we were nuts. We're not nuts - just unusual.

22/05/2006- A very unusual concept has been launched in the US just in time for the summer – the chocolate barbeque.

Diva Chocolates has launched a line of five chocolate grilling rubs and spice blends, which it claims is ideal for seasoning beef, poultry and pork. All Diva Chocolates rubs use either roasted cocoa beans or unsweetened cocoa powders, which pair well with the smoky richness of grilled meats.
The Diva Chocolates line includes Mocha Java Steak Rub, Orange Chocolate Chicken Rub, Spicy Cocoa Rib Rub, Kickin' Chocolate Beef Rub and Cocoa Fennel Burger Mix.

"Using chocolate as a seasoning for meat gives a gourmet edge to grilling," said Julie Berlin, co-president of Diva Chocolates.
"We combine the goodness of chocolate with uncommon ingredients, such as orange peel, lemon grass, espresso, cinnamon, coriander and fennel to create a flavour sensation. Once you try a Diva grilling rub, you'll find it hard to go back to traditional barbecue seasoning."

Diva Chocolates is a privately held company based in Portland, Oregon. Founded on the philosophy that chocolate should be eaten for breakfast, lunch and dinner, this rather innovative company seeks to combine chocolate with unique ingredients to bring new chocolate creations.

VitaminQ · 05-24-2006, 07:34 AM

Sounds interesting. I'd try it.

jgh1204 · 05-24-2006, 07:36 AM

The way some people pack sugar on their ribs they may as well put a hershey bar on there.

Yakfishingfool · 05-24-2006, 07:37 AM

I don't believe it....I've been experimenting with some cocoa powder in a rub. Got one with cinammon that the family likes a lot. Thougth the c. power would be a perfect extension. Scott

queball · 05-24-2006, 08:52 AM

I've been eatin choclate with bbq for years. Usually on top of a scoop of homemade nilla wafer ice cream.

Arlin_MacRae · 05-24-2006, 08:56 AM

You know, I'll try that - but I don't WANT a "gourmet edge" to my Q!

cmcadams · 05-24-2006, 11:01 AM

I like cocoa in rubs, especially with ancho pepper... and chocolate wouldn't be that far off, as there's also sugar in the rub. I could see it being pretty good... I have a java rub that I may add the cocoa to for flank steak, too.

bigabyte · 05-24-2006, 01:19 PM

I've used cocoa powder in rubs, I really like it with beef. Doesn't work for low and slow so well, the cocoa flavor fades away to nothing after a while. I used it mainly for the bitterness and richness that it gave, it was not the primary flavor. These rubs make it sound like chocolate is the starring flavor, so that is a bit different from anything I've tried.

cmcadams · 05-24-2006, 01:27 PM

I read some blog about this stuff... :) Anyway, I use it in brisket rub for texture and smoothness. It doesn't taste like chocolate at all. Grilling might be interesting, but will it melt on the grates??? Instead of chocolate covered peanuts, we'll have chocolate covered steak!

Sawdustguy · 05-24-2006, 01:56 PM

I just may buy one or two and give it a try. Couldn't hurt. My brisket scores are going in the wrong direction. I may try this or go back to my original rub.

05-24-2006, 07:33 AM	#1
BrooklynQ Banned Join Date: 07-18-04	Chocolate BBQ - the hottest thing this summer? Oh Phil? Calling the Poohbah! You thought we were nuts. We're not nuts - just unusual. 22/05/2006- A very unusual concept has been launched in the US just in time for the summer – the chocolate barbeque. Diva Chocolates has launched a line of five chocolate grilling rubs and spice blends, which it claims is ideal for seasoning beef, poultry and pork. All Diva Chocolates rubs use either roasted cocoa beans or unsweetened cocoa powders, which pair well with the smoky richness of grilled meats. The Diva Chocolates line includes Mocha Java Steak Rub, Orange Chocolate Chicken Rub, Spicy Cocoa Rib Rub, Kickin' Chocolate Beef Rub and Cocoa Fennel Burger Mix. "Using chocolate as a seasoning for meat gives a gourmet edge to grilling," said Julie Berlin, co-president of Diva Chocolates. "We combine the goodness of chocolate with uncommon ingredients, such as orange peel, lemon grass, espresso, cinnamon, coriander and fennel to create a flavour sensation. Once you try a Diva grilling rub, you'll find it hard to go back to traditional barbecue seasoning." Diva Chocolates is a privately held company based in Portland, Oregon. Founded on the philosophy that chocolate should be eaten for breakfast, lunch and dinner, this rather innovative company seeks to combine chocolate with unique ingredients to bring new chocolate creations.

05-24-2006, 07:34 AM	#2
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX	Sounds interesting. I'd try it. __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

05-24-2006, 07:36 AM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	The way some people pack sugar on their ribs they may as well put a hershey bar on there. __________________ Wannabe BBQ Illuminati

05-24-2006, 07:37 AM	#4
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	I don't believe it....I've been experimenting with some cocoa powder in a rub. Got one with cinammon that the family likes a lot. Thougth the c. power would be a perfect extension. Scott __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

05-24-2006, 08:52 AM	#5
queball On the road to being a farker Join Date: 07-26-05 Location: southwest of what's left of New Orleans	I've been eatin choclate with bbq for years. Usually on top of a scoop of homemade nilla wafer ice cream. __________________ Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat."

05-24-2006, 08:56 AM	#6
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	You know, I'll try that - but I don't WANT a "gourmet edge" to my Q! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

05-24-2006, 11:01 AM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I like cocoa in rubs, especially with ancho pepper... and chocolate wouldn't be that far off, as there's also sugar in the rub. I could see it being pretty good... I have a java rub that I may add the cocoa to for flank steak, too. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

05-24-2006, 01:19 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I've used cocoa powder in rubs, I really like it with beef. Doesn't work for low and slow so well, the cocoa flavor fades away to nothing after a while. I used it mainly for the bitterness and richness that it gave, it was not the primary flavor. These rubs make it sound like chocolate is the starring flavor, so that is a bit different from anything I've tried. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

05-24-2006, 01:27 PM	#9
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I read some blog about this stuff... :) Anyway, I use it in brisket rub for texture and smoothness. It doesn't taste like chocolate at all. Grilling might be interesting, but will it melt on the grates??? Instead of chocolate covered peanuts, we'll have chocolate covered steak! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

05-24-2006, 01:56 PM	#10
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	I just may buy one or two and give it a try. Couldn't hurt. My brisket scores are going in the wrong direction. I may try this or go back to my original rub. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

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