I don’t remember where the idea came from. Probably some online cooking show, or maybe an article in a trade magazine, of putting together an “all chocolate” dinner. It was an idea that I later offered up a new take on at Casa SaltShaker, more than once.
starring
Cacao Theobroma
Bean of a Thousand Guises
Aztec Chocolate Soup with Duck Liver Toast
N.V. Domaine Chandon Blanc de Noirs
Spiced Bay Scallop Napoleon with a
Cabernet & Chocolate Reduction
1990 Querbach Riesling Spätlese
Rabbit Braised in Chocolate & Port Sauce
1992 Leasingham Domaine Cabernet Sauvignon Malbec
White Chocolate Sorbet, Fresh Strawberries,
Pineapple-Ginger Syrup
1991 Ridge Zinfandel Essence
Krumiri
Chocolate Sin
