At an experimental dinner in Portland, Ore., chef Jason French wowed diners with a chocolate-themed multi-course meal that was more savory than sweet. The most intriguing dish was roasted quail with grated dark chocolate sprinkled on top. "It's important that people break out of the mindset of chocolate as candy. Chocolate is chocolate. If you let it stand on its own, it becomes an ingredient like cumin or butter," said French. "If you let go of what your preconception of chocolate is -- which for 99.9% of the people is a candy bar -- it becomes another culinary weapon in your larder."
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