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Bitter Chocolate with Port-Infused Prunes and Almonds


1/4 cup pitted prunes, soaked overnight in enough port to cover them
1/2 cup almonds, roasted
250 g Valrhona bitter couverture chocolate

Drain and slice finely the port-soaked prunes. Roast the almonds in a preheated oven at 180oC for about 5 minutes until deep golden. Chop roughly. Melt the Valrhona chocolate (or the best chocolate you can obtain) very gently in a double boiler over the stove; cover to ensure no water or steam gets to the chocolate. When melted, add the almonds and prunes and stir through. Line a baking tray with wax or parchment peper, brush with a trace of oil and tip in the mixture, tilting to spread into a thin layer. Allow to set and serve in thin slivers as it is very rich.




STACKS, The Art of Vertical Food

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