By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras with dark chocolate is the avant-garde pairing that French chefs have been experimenting with since the 1990s. Bitter chocolate ganache cuts through the richness of foie in a way that sounds wrong but tastes correct.
Key Takeaways
- Use 70%+ dark chocolate
- Sauce has port and butter
- Foie seared traditional way
- 60g foie per portion
- Tiny chocolate amount (1 tbsp sauce)
The Ingredients
Serves 2
- 2 slices grade A foie gras, 60g each
- 50g dark chocolate (70% cocoa)
- 50ml port
- 30g unsalted butter
- 1 tsp aged balsamic vinegar
- 2 small slices toasted brioche
- A few flakes of Maldon sea salt
The Method
1. Make sauce: heat port. Off heat, add chopped chocolate and butter. Stir until smooth. Add balsamic.
2. Score and salt foie. Sear in dry pan 60-90 sec per side.
3. Plate brioche. Top with foie. Drizzle 1 tbsp chocolate sauce around (not on) the foie. Add salt flake. Serve immediately.
Tips
Don't overdo chocolate. 1 tbsp per plate max.
Bitter chocolate, not sweet.
Drizzle around, not on, the foie.
Eat fast.
Variations and Pairings
With caviar: Add a small spoon of Royal Oscietra.
With cherries: Add fresh cherries to plate.
Wine pairing: A vintage port or Banyuls.
For more modernist foie, see our foie gras crème brûlée and ice cream recipes.
Frequently Asked Questions
Why chocolate?
Bitter dark chocolate cuts through fat. Same logic as cherry-port pairings.
Sweet or bitter chocolate?
Bitter (70%+).
How much sauce?
1 tbsp per plate.
Foie gras with dark chocolate is one of those modernist pairings that proves classical rules can be productively broken. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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