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    • Home
    • ABOUT
    • Savor Your Chocolate
    • EVENTS
    • CONTACT
    • Videos
      • Recipes
      • Interviews
  • Home
  • ABOUT
  • Savor Your Chocolate
  • EVENTS
  • CONTACT
  • Videos
    • Recipes
    • Interviews

Vinaigrette

Ingredients

1/4 cup sherry or champagne vinegar

1 tablespoon shallot, finely minced

1/2 teaspoon agave

1 teaspoon sea or kosher salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon cocoa powder

1/2 cup extra-virgin olive oil


Scallops with Brown Butter Capers

Ingredients

6 tablespoons unsalted butter

2 tablespoons peanut or canola oil

1 pound sea scallops (diver scallops)

3/4 cup dry white wine

2 tablespoons capers, drained

2 teaspoons lemon zest

2 tablespoons 100% chocolate, chopped or grated


Ricotta and Lemon Spread

Ingredients

15 ounces whole milk ricotta cheese 

1 tablespoon lemon zest (1 lemon) 

4 to 5 tablespoons fresh lemon juice (2 lemons) 

1 teaspoon salt 

1/2 teaspoon freshly cracked black pepper 

1/2 cup pea shoots or basil, chopped 

2 tablespoons cacao nibs, toasted

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Discover a fascinating new culinary arsenal for chocolate lovers and learn why chocolate is not just dessert.


Inside Savor Your Chocolate, a groundbreaking cookbook, you’ll join international award-winning cacao farmer and culinary enthusiast Anne van Leynseele as she ushers in an enticing new world of chocolate in global cuisine. 

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