Des Abats en Chocolate

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!

Always enjoy!

Your Revered Chef

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1 Response to Des Abats en Chocolate

  1. Fred M'Bogo says:

    Dear Revered Chef,

    this is taking things over the top: I’m more than tempted to try this new dish at home, but I’m afraid my wife will not put up with this. Sadly so …


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