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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.


Sour Chocolate-Rhubarb Fizz

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Chocolate-Chèvre Crostini

Roasted Quail with Chocolate Jus

Chocolate Pudding with Pink Peppercorn and Crème Fraîche

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