East Side Chef leaves the following ponderable in the comments and it has me a bit stumped.
I am a chef on the east side of the (Cascade) mountians and I’ve been experimenting with chocolate pasta. My pasta turns out great but lacks the sweetness I desire. Do you or anybody out there have any ideas. This is a great web site
To be honest, I have no idea on this one. My initial thought goes with boiling the pasta in a watered down veal or beef stock, but this is merely a guess on my part. I can easily see this suggestion going horribly, horribly wrong.
So I’ll open up the question to the regular readers out there…what would you do with pasta that has a slight hint of chocolate?