Dark chocolate sauce

Portions: 4 to 6

Preparation time: 5 minutes - Cooking time: 10 to 15 minutes

Ingredients

• 1 shallot, chopped
• 30 ml (2 tablespoons) Mycryo cocoa butter
• 1 garlic clove, minced
• 1 sprig thyme
• 250 ml (1 cup) port wine
• 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) butter, unsalted
• Salt and pepper to taste

Preparation

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