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Course four was a cocoa and almond encrusted sea bass with "devil fries." The sauce that was added for both items included scallions, parsley, dill, G
The fifth and last course were little pots of chocolate with sea salt. These chocolate custards are light and airy. They were baked in a water bath an
Devil fries are made using dried chili peppers. I mashed a few anchovy fillets with smashed garlic in a bit of canola oil. Then I added the chilis and
The sea bass was coated in a mixture cocoa, ground almonds, panko, cayenne, and cinnamon. It was baked after being flash-fried to set the coating. The
Course four was a cocoa and almond encrusted sea bass with "devil fries." The sauce that was added for both items included scallions, parsley, dill, G
After I ate it, I remembered the crumbled goat cheese that was to have been on it. Ah well. I blame it on the martini.
Course three was a salad of baby spinach, baby arugula, and baby lettuce in a red wine vinaigrette topped with cocoa nibs and dried cherries. It was g
A baguette, made earlier in the day, was cut thinly and brushed with a hint of olive oil and topped with mini-chocolate chips and crispy bacon. Then i
Kathleen

Course four was a cocoa and almond encrusted sea bass with "devil fries." The sauce that was added for both items included scallions, parsley, dill, G

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DC Chocolate Cooking Challenge
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