Chocolate Gravy

Source: Atlas Obscura

Those who grew up in the United States’ mountainous regions of Appalachia or the Ozarks likely remember the smell of rich, dark gravy cooling in a skillet on the stove. But in these particular regions, cooks didn’t—and still don’t—limit themselves to meat-based homestyle sauces.

Before gravy adopted savory connotations, it simply meant a stove-top sauce thickened with roux. Resourceful chefs made gravy from scraps, leftovers, and whatever else might’ve gone to waste.

Some hypothesize that…

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