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
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
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.