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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

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

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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

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

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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

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

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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

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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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.

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.

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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

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

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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

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

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Course two consisted of chocolate martinis and crostini with chocolate-bacon bruschetta. The chocolate martinis had a swirl of chocolate syrup lining

Course two consisted of chocolate martinis and crostini with chocolate-bacon bruschetta. The chocolate martinis had a swirl of chocolate syrup lining

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The soup had a very creamy texture and had a hint of sweetness. There was a light heat from the chili that warmed. A very good winter soup. Frank is n

The soup had a very creamy texture and had a hint of sweetness. There was a light heat from the chili that warmed. A very good winter soup. Frank is n

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The first course was a roasted butternut soup. The squash was roasted with cinnamon, nutmeg, dark chocolate, garlic, chili pepper, and maple syrup. On

The first course was a roasted butternut soup. The squash was roasted with cinnamon, nutmeg, dark chocolate, garlic, chili pepper, and maple syrup. On

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To set the stage, I opted to use my chocolate-colored tablecloth. In hindsight, I should have ironed it. For the wine, I chose a 2009 wine from Spain

To set the stage, I opted to use my chocolate-colored tablecloth. In hindsight, I should have ironed it. For the wine, I chose a 2009 wine from Spain

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Kathleen

DC Chocolate Cooking Challenge

Five courses that all include chocolate
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