Chocolate is something which needs no introduction. However, technically speaking, chocolate is a processed, sweetened food produced from the seed of the tropical cacao tree. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavour which we all savour. After fermentation, the beans are dried, cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass which is pure chocolate in rough form. Because this cocoa mass usually is liquefied then moulded with or without other ingredients, it is called chocolate liquor. The liquor is processed in two components namely cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in different proportions. Dark chocolate lovers always vouch for being the true chocolate fans as dark chocolate has the highest concentration of cocoa. Although the majority of population prefers their bite of chocolate to be sweet and thus add cocoa butter or other fat, and sugar to get their distinct taste. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. One recipe involving dark chocolate is the dark chocolate brownie which many readers also requested me to feature in the cuisine column.Dark chocolate brownieServes 4-6IngredientsButter unsalted 150gIcing sugar 250gDark chocolate 250gEgg 4 noFlour 125gCocoa powder 30gBaking powder 1tspWalnuts 30gMethodSieve baking powder with flour and keep aside.Cream butter with icing sugar till light and fluffy. Add eggs in the mixture and whip again for 5 minutes.Melt the dark chocolate separately and pour into the above mixture.Add flour and cocoa powder, and churn the mixture over low speed.Remove the mixture and pour in a greased and butter paper lined baking tray. Pour the mixture to make the tray half full as during baking the mixture will expand.Sprinkle some grape fruit dices and walnuts on top for decoration.Bake in a preheated oven at 190 C for 20-25 minutes.Check by dipping a knife in the brownie if it comes out clean, the brownie is cooked.Allow to cool and serve warm. Note: You can add a variety of ingredients of your choice to make your brownie special and unique from the ones commonly available or made. Shami kebabA shami kebab is a small patty of meat mixed with fillings and spices. The dish is commonly known to be originated in India and Pakistan and is included in restaurant menus. Generally speaking, shami kebab is a part of kebabs comprising ground meat flavoured with herbs and spices and are either fried or grilled on a hot plate. The meat used to make shami kebab can be beef or mutton. Apparently shami kebabs were invented by a highly skilled chef for a toothless nawab and thus the kebab was made so fine that he required no teeth to eat it. The shami kebab is not unique in its use of these ingredient combinations. A similar small patty called falafel uses only the chickpeas for a vegetarian alternative to this entrée. Shami kebabIngredientsMutton cubes 750gEggs 2 noChana dal 200gGarlic 10-12 clovesGinger 1” cubeOnion 2 noGreen chilly 5–7 noCumin seeds 1tspCardamom pods 4-5 noCinnamon sticks 1 stickCumin seed 1 ½ tspBlack pepper corn 5-6 nosRed chilli 4-5 nosClarified butter to shallow frySalt to taste MethodBoil the meat and chana dal in 5-6 cups of water with salt till the mutton and dal is cooked and soft.Sauté garlic, cumin seeds, cardamom, cinnamon, ginger, garlic, green chilli, onion, peppercorn, red chillies and make a fine paste.Mince the mutton and add the spices mixture to it and combine well. Whisk the eggs and add to the above mixture to make a soft dough.Divide the dough into equal sized balls and shape the dough into round flattened balls or kebabs.Heat ghee in a heavy bottom fry pan and shallow fry over medium heat.Turn over to colour evenly from both sides.Remove and place on absorbent kitchen towel to drain excess moisture.Serve hot with choice of bread garnished with onion rings and mint chutney.* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.com