Love has a way of lurking in unexpected places, where we least expect to find it.
So, too, does chocolate.
Take coq au vin, that classic stew of chicken simmered in red wine. Leave it to the Bay Area’s baker extraordinaire Alice Medrich to create a version that adds unsweetened chocolate.
It’s from her cookbook, “Seriously Bitter Sweet” (Artisan), of which I received a review copy. It’s the new paperback edition of her 2003 book, “Bitter Sweet.”
The little bit of chocolate adds a subtle earthiness and meatiness, as well as body to the sauce.