Eating Only Chocolate Recipes for 24 hours Chocolate Food Challenge

Ingredients

• 200 g Semolina (fine semolina (sooji), sifted)
• 4 g Salt (fine sea salt)
• 20 g Cocoa Powder (unsweetened, high‑quality)
• 70 ml Water (room temperature)
• 1 tbsp Olive Oil (extra‑virgin, plus extra for tossing)
• 2 cloves Garlic (minced, optional for finishing)
• 1 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Gather Ingredients

   Measure all ingredients and have them within arm’s reach.

   Time: PT2M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the semolina, salt, and cocoa powder until evenly blended.

   Time: PT3M

3. Add Water

   Create a well in the center and slowly pour the water while stirring with a fork, forming a crumbly mixture.

   Time: PT5M

4. Knead the Dough

   Add 1 tbsp olive oil and knead the dough in the bowl until it becomes smooth and pliable, about 5 minutes.

   Time: PT5M

5. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 5 minutes to relax the gluten.

   Time: PT5M

6. Roll Out the Dough

   Lightly oil a clean surface, place the dough on it, and roll with a rolling pin to a thickness of about 2 mm.

   Time: PT10M

7. Cut the Pasta

   Using a sharp knife, cut the rolled sheet into thin strips (about 0.5 cm wide) to form fettuccine‑style pasta.

   Time: PT5M

8. Boil Water

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

9. Cook the Pasta

   Drop the fresh pasta strips into the boiling water and cook for 8–10 minutes, or until al dente.

   Time: PT10M

   Temperature: 100°C

10. Drain and Toss

    Drain the pasta in a colander, return to the pot, and toss with a drizzle of olive oil to keep strands separate.

    Time: PT2M

11. Optional Garlic‑Parsley Finish

    In a skillet, heat 1 tbsp olive oil over medium heat, add minced garlic and sauté 1 minute, then add the cooked pasta, toss for 1 minute, and finish with chopped parsley.

    Time: PT5M

    Temperature: medium heat

12. Serve

    Plate the chocolate pasta warm, optionally dust with a tiny pinch of cocoa powder for extra aroma, and enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Semolina: All-Purpose Flour
• Instead of Salt: Kosher Salt
• Instead of Cocoa Powder: Cocoa Nibs (ground)
• Instead of Olive Oil: Vegetable Oil, Butter
• Instead of Garlic: Garlic Powder (1/2 tsp)
• Instead of Fresh Parsley: Dried Parsley (1 tsp)

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Rolling Pin
• Sharp Knife
• Large Pot
• Colander
• Skillet (optional)
• Spatula (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth and cohesive
• Rolling the dough thin (≈2 mm) to ensure proper cooking
• Cooking the fresh pasta just until al dente to avoid mushiness

Chef Tips from the Video

• Use fine semolina (sooji) for a smoother texture.
• Resting the dough for a few minutes relaxes the gluten and makes rolling easier.
• A light dusting of cocoa powder just before serving enhances the chocolate aroma without making the dish bitter.

Troubleshooting

Storage

Refrigerator: Store cooked pasta in an airtight container for up to 2 days; reheat gently with a splash of water.

Freezer: Uncooked dough can be wrapped tightly and frozen for up to 1 month; thaw in the fridge before rolling.

Room temperature: Do not leave at room temperature for more than 2 hours due to moisture.

Make-Ahead Tips

• Prepare the dough up to step 5 and refrigerate for up to 24 hours; roll and cut just before cooking.
• Cook the pasta a minute less than al dente, then shock in ice water; reheat quickly in the skillet before serving.

Frequently Asked Questions