Ingredients
- 1 teaspoon anchos
- 1 teaspoon almonds
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coral hawaiian sea salt
- 1 cup bittersweet chocolate
- 1 teaspoon anchos
- 1 teaspoon almonds
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coral hawaiian sea salt
- 1 cup bittersweet chocolate
- 3 ounce foie gras
- 3 ounce sea salt
- 1 teaspoon anchos
- 1 teaspoon almonds
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coral hawaiian sea salt
- 1 cup bittersweet chocolate
- 3 ounce foie gras
- 3 ounce sea salt
- 1/4 cup figs
- 1/4 cup white wine
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
Preparation
Baking Directions:
Place 1 cup bittersweet chocolate in a mixing bowl over a small pot of simmering water (being very careful).
When chocolate has completely melted, set aside.
Keep small pot of water for the next step.
Combine all ingredients in the “chocolate” mixing bowl and keep warm over the pot of water on low heat.
Using a paintbrush, paint the chocolate “mole” onto a white plate in whatever design you like.
Use about 1 tablespoon of mole per plate.
For the foie grasSeason the foie gras with sea salt.
Heat a sauté pan on medium high heat.
Add the foie gras to the pan (no oil needed) Sear the fresh Foie Gras, when it turns golden brown, place the foie gras onto a cold pan, set aside.
Reduce all ingredients until it coats the back of a spoon.
Heat the Foie Gras in the oven until cooked through.
Glaze the foie gras with any left over chocolate using the already chocolate paintbrush.
Place the figs in syrup in the center of the “painted” plate.
Top with the chocolate glazed foie gras.
Top the foie gras with a little sea salt and serve immediately.
