From Chris Prosperi & Faith — What does dark chocolate (75-85%) do to turn ordinary Coq au Vin into something sensational? Because chefs need to share their secrets, Chris is happy to let you in on this trick…in our chicken and wine recipe, deep dark chocolate is what we call a “stealth” ingredient, a little something added toward the end of making a stew that secretly gives a dish oomph, in this case an earthy, nutty and rich flavor you can’t identify but makes you fall in love with your meal. (And what great mouth-feel!)
Faith here, saying that while I like to add either a little dark cocoa or a chunk of dark chocolate to my Coq au Vin, without measuring, we needed talented Chris to create and test this recipe to get the balance exactly right. After eating it together, contributors Alex, Mark, Anthony, Robyn and I can assure you it’s a fantastic dish, and was perfectly paired with red wine, which marries well with chocolate, thanks to Mark Raymond of Frederick Wildman & Sons.