I wasn’t surprised that Italian Sara didn’t win Master Chef and it wasn’t because of immigration dna testing either. She did her best to stand up to the very eccentric Tim, and I applaud her greatly for the addition to the chocoholic repertoire. Her final included chocolate ravioli stuffed with partridge and cheese. I always find it admirable when people experiment with using chocolate in savoury dishes. After all, it was invented by the Mayans in Mexico and they drank it as a hot and bitter drink, it was only the Europeans that added sugar.Chocolate still figures heavily in one of the dishes that Mexico is famous for; mole (pronounced mow-lay not like the small furry animal). Mole is a flavoured paste made from ground chillies, pumpkin seeds, sesame seeds, dark chocolate, and a variety of other secret spices that change from region to region and family to family. A great mole, doesn’t scream chocolate, it simply has a creamy rich texture to it with smoky tones.Sara’s ravioli are actually cocoa (I find upon checking the recipe) and she uses the cocoa in a similar way to the Mexican mole, to add depth to a dish without adding sweetness. She simply adds in 4 tablespoons of the unsweetened powder to a standard pasta dough recipe. The filling of partridge and ricotta is somewhat traditional making use of porcini mushrooms, rosemary and thyme. The lesson for the chocoholic? You can get your fix without having a sugar rush and chocolate can be part of a gourmet dinner.

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