Dark Chocolate Sauce

Servings : 4 to 6

Preparation : 5 minutes - Cooking: 10 to 15 minutes

Ingredients

• 1 shallot, chopped
• 30 ml (2 tbsp) Mycryo cocoa butter
• 1 clove garlic, chopped
• 1 sprig thyme
• 250 ml (1 cup) port
• 500 ml (2 cups) brown veal stock
• 30 ml (2 tbsp) red wine vinegar
• 1 pinch cayenne pepper
• 60 ml (4 tbsp) Ocoa 70% cocoa dark chocolate, Cacao barry
• 15 ml (1 tbsp) unsalted butter
• Salt and pepper to taste

Preparation

1. In a saucepan, brown the shallot in the Mycryo butter. Once the shallot is colored, add the garlic, thyme and deglaze with the port. Let reduce until dry.
2. Add the veal stock, vinegar and cayenne pepper. Reduce by half.
3. Strain everything. In the recovered sauce, still hot, add the chocolate and butter.
4. Check the seasoning.