What better way to say "I heart you" on Valentines Day then with chocolate covered squid?
I happened to be cooking some squid today and realized that in just a few simple steps I could make some really awesome and super romantic squid chocolates. It took only a minute to boil the squid and then just a few more minutes to coat them in a delicious spicy chocolate mixture. I actually ended up eating my seafood chocolates instead of giving them to my valentine, but its probably for the best, because I don't think squid travel very well in the mail system.
I happened to be cooking some squid today and realized that in just a few simple steps I could make some really awesome and super romantic squid chocolates. It took only a minute to boil the squid and then just a few more minutes to coat them in a delicious spicy chocolate mixture. I actually ended up eating my seafood chocolates instead of giving them to my valentine, but its probably for the best, because I don't think squid travel very well in the mail system.
Remove these ads by
Signing UpStep 1: Recipe
Covering squid in chocolate is actually pretty easy and quick.
The Squid
Instructables gourmet chef and experimentor Canida let me use some extra squid she happened to have. You can buy squid at some super markets and at most fish stores. Squid are cheap, so these one of a kind chocolates won't cost a bundle unlike some other "seafood" chocolates out there on the market. If you get them pre-cleaned it will save you some time.
Each chocolate is made from the tentacles of one squid. You can cut the body of the squid up into little rounds to make more. I got two sets of squid tentacles from Canida and one squid body section so I made three squid chocolates in total.
I took my squid bits and threw them into some boiling water for a minute or two. Cook your squid however you like. I didn't want to impart too much flavor onto the squid during the cooking process so I thought boiling them would be a good route. The squid cook really fast, so as soon as you see them turning white and firming up its time to take them out of the water and let them cool.
The Chocolate
I made my chocolate sauce by melting half a chocolate bar spiced with chili together with about a tablespoon of butter. You can use heavy cream here if you like, or just use the chocolate straight, but I find that diluting it with something helps it flow better. Higher chocolate to butter ratios will yield thicker chocolate while lower ones will make the sauce thinner. I chose to use about twice as much chocolate as butter.
Put the chocolate mixture into the microwave and cook it in 15 second bursts, stirring in between, until the butter and the chocolate are melted. Remove the sauce and stir it until everything is mixed together evenly.
The Squid
Instructables gourmet chef and experimentor Canida let me use some extra squid she happened to have. You can buy squid at some super markets and at most fish stores. Squid are cheap, so these one of a kind chocolates won't cost a bundle unlike some other "seafood" chocolates out there on the market. If you get them pre-cleaned it will save you some time.
Each chocolate is made from the tentacles of one squid. You can cut the body of the squid up into little rounds to make more. I got two sets of squid tentacles from Canida and one squid body section so I made three squid chocolates in total.
I took my squid bits and threw them into some boiling water for a minute or two. Cook your squid however you like. I didn't want to impart too much flavor onto the squid during the cooking process so I thought boiling them would be a good route. The squid cook really fast, so as soon as you see them turning white and firming up its time to take them out of the water and let them cool.
The Chocolate
I made my chocolate sauce by melting half a chocolate bar spiced with chili together with about a tablespoon of butter. You can use heavy cream here if you like, or just use the chocolate straight, but I find that diluting it with something helps it flow better. Higher chocolate to butter ratios will yield thicker chocolate while lower ones will make the sauce thinner. I chose to use about twice as much chocolate as butter.
Put the chocolate mixture into the microwave and cook it in 15 second bursts, stirring in between, until the butter and the chocolate are melted. Remove the sauce and stir it until everything is mixed together evenly.
Visit Our Store »
Go Pro Today »
i've had interesting confrontations with each of them in various sizes =}
i didnt catch anything but my bro caught like 15 fish
Its a interesting idea... what made you think to try it?!
Very creative though! I just think I will stick with my fried squid (aka calamari).
interesting idea, but totally bizzare
That chili chocolate had better be very, very dry to pair with squid. And I still can't grok it. I think it's the tentacular part. What wine would you serve with this? I'm thinking a dry zinfandel or even a champagne.
I would try them if someone else made them. Now the chili chocolate bananas... that sounds pretty good.
Tried sushi many times, but it was not appealing. Cocoa on dead animal (not chocolate) can work , but as good as it could be, it still isn't going to work (for me), as well as tomato or reduced stock herbs and maybe cream. You could finish a veal stock sauce with vanilla icream (assuming you already flambe'd a good double shot of brandy). The vanilla will blend nicely with the booze. You can use vanilla rum/vodka for sauces as well.
enjoy the ocipus
Some people believe Chinese invented spaghetti , except that was disproved about 10 years ago when they found pasta making implements including a guitar (for making thin noodles like spaghetti) in Northern Italy. But assuming it came from china 2,000 years ago they had to wait for an Italian to "Discover America" and bring back tomatoes, then another 200 years for a Sicilian to make the sauce. And into a nice Marinara is where these babies should go. If my valintine gave me this I would vomit on her!
as far as chocolate goes milk chocolate rules and dark is less luxurious. Replacing wine I think not, and it does not ever give the buzz booze does, ever. If it does then you must have zero tolerance for the effects of alcohol, while being super sensative to the efects of mild caffeine and whatever is in chocolate. If you want the antioxidants and not the spirits then drink grapejuice (just eat lots of fresh concord grapes). Add to that a healthy glass of pomegranite and eat black/blue/black ras- berries and lotsa cherries and apples (with the skins always).
now break out the termaters and onion and garlic and get moving on some fresh octopii, and no whining (although with cheese...) have a nice big fruit salad to start, and end it with a proper hot chocoalte (you may use dark, chuckle)
ciao
Choc coated though - don't think so.
Under the sea
There you will find it
If you don't mind it
Take it from me!
Squid are the ones which taste so good
Try them with chocolate, you really should
Dip them in Dagoba
Nothing is better
Under the sea!
HOW DARE YOU EAT MY BROTHEREN! jk This looks awsome. My friend makes a lot of sushi and he might have some squid.
You did a great job on these, they're beautiful and well-placed. great instructable!
nick