Christopher Tan’s Chocolate Soup has been around awhile. But Valentine’s Day is about one month away so its a good time to be reminded of this interesting way to serve chocolate.
Chocolate and almond are confection perfection, a classic combination at the center of many candy bars and desserts. The nutty, bitter, roasted flavors that both ingredients share make them a good match.
And salt does to chocolate what Rogers did for Astaire.
You can play around with the amount of sugar depending on how sweet you want the dish. I prefer to kick up the chocolate and back off the sugar a bit to let the slight bitterness of both main ingredients shine.
Serve it as a warm dessert, serve it over ice cream, drizzle a little Gran Marnier over the top, or add some chili powder for an extra flavor kick.
This recipe is based on Niki Segnit’s recipe from The Flavor Thesaurus.
Recipe below the fold. Continue reading