This cacao-spice mix beautifully complements fresh squid. This simple recipe is packed with flavour.

Cacao Salt & Pepper Squid

Prep Time

20 minutes

Cooking Time

1-2 minutes

Serves

4

Ingredients

500g squid, cleaned
1 tsp. black peppercorns
1 tsp. dried chilli flakes
1 tsp. sea salt
1 tsp. 100% cacao, finely grated. Suggestion, Chulucanas Black 100% Cacao
1-2 tbsp. olive oil
Lemon wedges and fresh coriander, to garnish

 

Method

  1. Cut the tentacles off the squid and set aside. Open out the squid tubes and lightly score with a crisscross pattern. Pat dry with kitchen paper, wrap in cling film and store in the refrigerator until ready to cook.
  2. Place the peppercorns, chilli flakes and salt in a dry pan and toast over a medium heat until fragrant. Grind using a pestle and mortar. Stir in the cacao. Preheat a griddle pan over a high heat.
  3. Remove the squid from the refrigerator. Drizzle over the oil, then dust with the cacao-spice mix.
  4. Grill for 1-2 minutes – larger ones for 1 minute each side, smaller ones for 1 minute on one side only – or until the edges of the squid curl up. Serve with a garnish of lemon wedges and coriander.

Ingredients

500g squid, cleaned
1 tsp. black peppercorns
1 tsp. dried chilli flakes
1 tsp. sea salt
1 tsp. 100% cacao, finely grated. Suggestion, Chulucanas Black 100% Cacao
1-2 tbsp. olive oil
Lemon wedges and fresh coriander, to garnish

 

Method

  1. Cut the tentacles off the squid and set aside. Open out the squid tubes and lightly score with a crisscross pattern. Pat dry with kitchen paper, wrap in cling film and store in the refrigerator until ready to cook.
  2. Place the peppercorns, chilli flakes and salt in a dry pan and toast over a medium heat until fragrant. Grind using a pestle and mortar. Stir in the cacao. Preheat a griddle pan over a high heat.
  3. Remove the squid from the refrigerator. Drizzle over the oil, then dust with the cacao-spice mix.
  4. Grill for 1-2 minutes – larger ones for 1 minute each side, smaller ones for 1 minute on one side only – or until the edges of the squid curl up. Serve with a garnish of lemon wedges and coriander.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​