Skip to main content

The Globe and Mail

Can’t get enough chocolate? Four surprising ways to add it to your menu

Roasted Quail with Chocolate Jus. Food styling by Victoria Walsh.

Liam Mogan/The Globe and Mail

Milk-chocolate bunnies and cream-filled eggs? Kid's stuff. For a grown-up fix, incorporate high-quality bars of the dark variety into your Easter bill of fare. As mole-loving Mexicans know, bittersweet chocolate can add unusual depth of flavour to meats such as poultry and pork. In the U.S., the man behind the popular Umami Burger chain, Adam Fleischman, is also poised to open ChocoChicken, an L.A. outfit specializing in fried chocolate-spiked fowl. With these recipes, Globe Style presents its own alternative menu, blending chocolate with vinegar and rhubarb for a tangy aperitif, smearing it on crostini and even serving it with quail.

CHOCOLATE FOUR WAYS

Sour Chocolate-Rhubarb Fizz

Story continues below advertisement

Chocolate-Chèvre Crostini

Roasted Quail with Chocolate Jus

Chocolate Pudding with Pink Peppercorn and Crème Fraîche

Report an error Licensing Options
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨