Prickly Pear Chocolate

Description

Prickly Pear Modica Chocolate PGI 100 g

Rich in fiber and highly satiating, the prickly pear is characterized by a strong and intense aroma that represents a celebration of unique, typically Sicilian flavors. On the palate, a mixture of sweetness and acidity with pleasant fresh and thirst-quenching aromas.

Ciokarrua chooses to combine a minimum of 50% cocoa with the freshness of the prickly pear to enhance its sweetness in the notes of a good dark chocolate. Vegan, Gluten-free, Lactose-free

Are you told not to eat dessert? But you crave chocolate? Try this recipe for Steak au Chocolat:

Chocolate Steak with Jerusalem Artichoke Puree

This chocolate-based sauce for the steak adds an unexpectedly logical finish to the meat.

Ingredients:

4x Wagyu fillets or 2x Wagyu ribeyes

For the sauce:
5 tbsp unsalted butter, divided
2 tbsp shallot(s) or onion, chopped
56 g Prickly Pear Chocolate
1 tbsp demi-glace concentrate or beef bone broth
1/2 cup (118 ml) Madeira wine or port
1/2 cup (118 ml) rosé
1 tsp balsamic cream or glaze

For the steak crust:
2 tbsp crushed black peppercorns
2 tbsp cocoa powder
1 tsp sugar
1 tsp salt

For the puree:
1 tbsp salt
0.45 kg Jerusalem artichoke
2 large Russet potatoes or another baking potato
3 tbsp butter
1/2 cup (118 ml) cream

Instructions:

Preparing the sauce:
Melt 2 tablespoons of butter in a 2-liter saucepan.
Add the shallot and cook until translucent. Break the chocolate into pieces and add it to the butter and shallot.
When the chocolate melts, add the demi-glace and stir.
Add the port and rosé and let it simmer.
Add the balsamic cream, stir, and simmer for about 30 minutes, stirring frequently, until thickened (the sauce will continue to thicken as it cools).
Strain into a clean saucepan, add the remaining 3 tablespoons of butter, stir until melted, and set aside.
Preparing the steak crust:
Put the cocoa powder and crushed peppercorns in a plate and add salt and sugar. Mix well with a fork. Press the top and bottom of the fillets into the mixture, leaving the sides uncoated. Let stand at room temperature while you prepare the potato-artichoke puree.

Preparing the puree:
Bring a large pot of water to a boil.
Meanwhile, peel the Jerusalem artichokes and dice them into 1.2 cm cubes.
When the water boils, add 1 tablespoon of salt and the diced Jerusalem artichokes. Boil for 15 minutes.
While the artichokes are cooking, peel and dice the potatoes into 2.5 cm pieces. After the artichokes have cooked for 15 minutes, add the potatoes to the pot and cook for another 20 minutes.
Drain, then mash with a potato masher, add butter and cream, then beat with a hand mixer until smooth. Season to taste, then cover and set aside.
Preparing the steaks:
Place a pan (large enough to cook the fillets without crowding all at once) over medium-high heat. When hot, add oil. Sear the fillets – 4 minutes on each side for medium rare. Cover and let rest for 5 minutes.
While the steaks are resting, reheat the sauce and the potato-artichoke puree over medium-low heat. (The sauce will likely have separated slightly – whisk vigorously to emulsify it.)
Serving:
Place 1/2 cup of potato-artichoke puree on each plate. Slice the steaks and arrange them over the puree. Top with the sauce and serve immediately.