I have found this little invention totally invaluable. As well as its obvious uses, say in salad dressings and deglazing pans to make gravies and sauces, you will see it delivers the chocolate element in lots of my savoury recipes. It does, though, also lend itself to dishes other than savoury – just try it over fresh strawberries. For a more piquant version to use with red meat and cheese dishes, like Welsh rabbit, add
Gently heat the sugar and vinegar in a small deep pan until all the sugar has dissolved, then allow to bubble gently for 5 minutes.
Take off the heat, whisk in the chocolate well and leave to cool. When cool, stir again quickly. Pour into a small clean jam jar to store until needed.
© 2003 Chantal Coady. All rights reserved.