Rabbit Stew with A Touch of Chocolate

Cooking meat, chicken—even crustaceans—in a dark, intense sauce tinged with chocolate is a culinary tradition that never fails to surprise and delight visitors to Catalonia. As with Mexican moles, chocolate contributes complexity and intrigue to the sauce without overpowering it. This exceptional rabbit recipe comes from my friend, Rodrigo Mestre, a legendary Catalan bon vivant and author of sixteen cookbooks. Adding chocolate to savory dishes, Rodri says, became fashionabl