Bitter Chocolate Black Pudding

• 500 ml (17 fl oz) pig’s blood (fresh or powdered and reconstituted)
• 25 ml (1

Put the pig’s blood in a bowl and add the vinegar and sherry, then set aside. Take half the diced pork back fat and render it by gently heating it in a saucepan. Strain and discard any solids. Put the rendered fat into a pan and sauté the shallots and garlic until translucent. Remove the pan from the heat and cool slightly, then add the remaining fat and double cream and mix well. Add this to t