What if we dared to use chocolate in our savory dishes? Uncommon in France, this mixture has been made for centuries in Italy, where it enhances pasta, meat and fish dishes.
A few cocoa beans sprinkled on polenta, rice, baked potatoes or soups and salads will give a crunchy texture and add roasted flavors. A few squares melted in a sauce accompanying the meat will bring a deep and suave note. As for white chocolate, it is perfect with fish or cheese.
This is how the greatest master chocolatiers, such as Lindt or Neslé, offer you original and delicious chocolate recipes. Vinaigrette, chicken, foie gras or even compote of onions with chocolate:the idea surprises us and when tasting, we melt with pleasure.
