Rack of Venison, Buttered Greens and Chocolate Oil

The chocolate oil in this dish is not made using the same techniques I use for other oils, which are colour extraction and flavour infusion. Here, there is little infusion of flavour or colour because the chocolate is already high in fat. Bather, the oil acts as a vehicle for the chocolate taste and as an emulsifier, preventing the chocolate from setting and splitting on the plate. Logistically it would be very difficult to attempt this dish by timing all the components to be completed at t