Your Revered Chef is again in his usual adventurous culinary mood and will present you with a seemingly truly disgusting dish: Des Abats en Chocolate! But looks can be deceiving …
Get some fresh abbatoir refuse from you local slaughterhouse and dark chocolate from your favorite candy store.
Lightly simmer les abats in salted butter – preferably Beurre avec Sel de Guerande. Add some black pepper and a bay leaf. While the simmering is ongoing, melt the chocolate in a bain marie until liquid.
Swiftly whisk the melted chocolate sauce into les abats and serve hot.
A triple black Jamaican rum goes nicely with this!
Your Revered Chef